Carrot Kugel
Carrot Kugel –who would have thought of that? Well, the fabulous Lisa Stafford, that’s who. Lisa recently posted her recipe for Carrot Souffle in the forums and here’s what she had to say about it:
“I made this dish Tuesday night and had some with our meat and salad. I warmed some up in the toaster oven for lunch on Wednesday. Before I put it away, I tried it cold. Oh my goodness! I like it cold much better. It reminds me of the sweet potato pie I used to eat when I lived in Georgia, and of the Pumpkin Pie my mother made when I was growing up…â€
Thanks Lisa! I have adapted your Carrot Souffle to be this Passover’s Carrot Kugel.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
paleo
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 5-6 cups chopped carrots (approximately 2lbs)
- 1/4 cup agave nectar or honey
- 1 tablespoon orange rind
- 1/4 cup blanched almond flour
- Carbohydrate 125.66266 g
- Cholesterol 558.36 mg
- Fat 30.57753 g
- Fiber 28.1790994949341 g
- Protein 30.53611 g
- Saturated Fat 5.833105 g
- Serving Size 1 1 Recipe (994g)
- Sodium 723.606 mg
- Sugar 97.4835605050659 g
- Trans Fat 3.558453 g
- Calories 853 calories
Cook carrots in a steamer until soft, about 20 minutes Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vitamix Place mixture in a greased 8 x 8 inch baking dish Bake at 350° for 1 hour, until browned around the edges and done in the center Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold
