AUNT CLAIRE'S CARROT SOUFFLE 
2 eggs, separated
3 c. grated carrots
3/4 c. matzah meal
1 sm. onion, grated
1 tsp. salt
Dash pepper
2 tbsp. butter, melted
1 c. chicken stock
Dash nutmeg

Beat egg whites until stiff, not dry. Combine remaining ingredients. Fold in whites. Pour into greased baking dish. Bake at 350 degrees for 45-50 minutes.

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“CARROT SOUFFLE”

 

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