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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."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

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

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.