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Carrot Souffle

  • 2lb fresh carrots, boiled until soft
  • 6 eggs
  • 2/3C sugar
  • 6TBS matzoh meal
  • 2tsp vanilla
  • 2 sticks buter, melted
  • dash of nutmeg
Topping (mix together):
  • 6Tbs brown sugar
  • 4Tbs butter, melted
  • 1C chopped walnuts
Place carrots and eggs into food processor & puree. Add next 5 ingredients and process until smooth. Bake in greased 9x13 Pyrex pan at 350 degrees for 40 minutes. Add topping and bake for 5-10 minutes more.

Can be made a day in advance.

Judy Slade, Charlotte, NC

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