Jane’s Carrot Souffle

  • 3 lbs. Carrots
  • 1 1/2 inch piece of ginger
  • 2 tablespoon butter
  • 3 tablespoon brown sugar
  • 1/4 cup orange juice
  • Salt to taste

Peel & cook carrots until very tender. Cut into small pieces. In food processor add peeled ginger, butter & brown sugar. Process for a short while. Gradually add cooked carrots, oj & salt. When processed put mixture in casserole to be heated before serving. Can be made one day ahead.

 

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