Directions:
- Cook carrot in water to cover in a large saucepan over medium-high heat 20 to 25 minutes or until very tender; drain well.
- Process carrot and eggs in a blender or food processor until smooth, stopping to scrape down sides.
- Add 2/3 cup sugar, matzo meal, 1/2 cup butter, salt, nutmeg, and vanilla; process until smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.
- Bake at 350° for 40 to 45 minutes or until set. Combine remaining 1/3 cup sugar, 1/4 cup butter, and walnuts. Top soufflé with mixture; bake 5 to 10 more minutes.
- * 1 (2-pound) package sliced frozen carrots may be substituted for fresh carrots.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.99 Kcal (1758 kJ) | ||
| Calories from fat | 272.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.32g | 47% | |
|---|---|---|---|
| Cholesterol | 185.25mg | 62% | |
| Sodium | 207.4mg | 9% | |
| Potassium | 503.37mg | 11% | |
| Total Carbs | 30.48g | 10% | |
| Sugars | 20.67g | 83% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 10.27g | 21% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 1.2mg | 7% | |
| Calcium | 73.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 196.43 Kcal (822 kJ) | ||
| Calories from fat | 127.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 47% | |
|---|---|---|---|
| Cholesterol | 86.64mg | 62% | |
| Sodium | 97mg | 9% | |
| Potassium | 235.42mg | 11% | |
| Total Carbs | 14.25g | 10% | |
| Sugars | 9.67g | 83% | |
| Dietary Fiber | 2.24g | 19% | |
| Protein | 4.8g | 21% | |
| Vitamin C | 3.3mg | 12% | |
| Vitamin A | 0.6mg | 45% | |
| Iron | 0.6mg | 7% | |
| Calcium | 34.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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