Carrot Souffle

Carrot Souffle

"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."
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  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.

Reviews

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I have made this for my 15 months old boy and he absolutely loved it. Thanks for a quick recipe.

I may have done something wrong, but this didn't turn out very well. It was okay, but more like a frittata than a souffle.

I could have done something wrong; I didn't much like the result... My carrots weren't very sweet though, so perhaps I should have added some sugar? Tasted very 'vegetariany', so if that's what ...

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