Carrot Souffle for Passover

• 2 cups carrots, grated
• 12 cup almonds, finely ground
• 1 scallion, finely chopped
• 1 tablespoon fresh dill, snipped (optional)
• 1 tablespoon orange rind, grated
• 12 teaspoon ground ginger
• 3 tablespoons vegetable oil
• 3 tablespoons cake crumbs, for Passover
• 1 cup orange juice
• 3 egg yolks, beaten
• 4 egg whites
• 12 teaspoon salt

1. Preheat oven to 375F.
2. Oil a 6-cup souffle dish.
3. Combine the first ingredients in a large mixing bowl.
4. Heat the oil in a small saucepan and add cake meal, stirring well with wire whisk until well blended.
5. Add the orange juice to the saucepan and cook until mixture thickens, stirring constantly.
6. Combine the saucepan mixture with the carrot mixture and add beaten egg yolks; mix thoroughly.
7. In a separate bowl, beat egg whites with salt until stiff.
8. Fold egg whites into carrot mixture and pour into prepared souffle dish.
9. Bake in lower third of the oven about 40 minutes.
10. until puffed and brown and serve immediately.

carrots, almonds, scallion, fresh dill, orange rind, ground ginger, vegetable oil, cake crumbs, orange juice, egg yolks, egg whites, salt

Taken from www.food.com/recipe/carrot-souffle-for-passover-301977 (may not work)