Blend carrots and margarine in a food processor until smooth. Add remaining ingredients and process to combine. Pour into a lightly greased quart soufflé dish. Cook for 45 to 55 minutes in a preheated 350-degree oven. Use a toothpick to make sure it’s done. This dish can be reheated.
Beth Barnett lives in Newton with her family. She enjoys cooking, is very active in Women’s American ORT, and is a fan of ShalomBoston.com. |