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Carrot Souffle 6


2 lb. carrots
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. salt
1 cup light cream

Cook peeled carrots until soft. Place in food processor; add remaining ingredients and process until smooth. Cook at 400 degrees for about 30 minutes.

Serves 6 to 8.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.