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Carrot Souffle

By: Martha Sorrell  
"This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 112 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 cups soft bread crumbs
  • 1 cup milk
  • 3 eggs, separated
  • 2 cups finely grated carrots
  • 1/2 cup finely chopped celery
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cream of tartar

Directions

  1. In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2008 by Madalina 
I have made this for my 15 months old boy and he absolutely loved it. Thanks for a quick recipe. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2008 by MISSJACKIE 
I may have done something wrong, but this didn't turn out very well. It was okay, but more... MORE

 
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