Carrot Souffle
1/2 cup crushed corn flakes -- or walnuts 3 tablespoons brown sugar 2 teaspoons butter -- room temperature FOR THE SOUFFLE: 1 pound carrots, cooked -- until tender 3 eggs 1/3 cup s...
Ingredients
- 1/2cupcrushed corn flakes -- or walnuts
- 3tablespoonbrown sugar
- 2teaspoonbutter -- room temperature
- 3eggs
- 1/3cupsugar
- 3tablespoonall-purpose flour
- 1teaspoonvanilla
- 1/2cup(1 stick) butter -- melted
Directions
- 1
1/2 cup crushed corn flakes -- or walnuts 3 tablespoons brown sugar 2 teaspoons butter -- room temperature FOR THE SOUFFLE: 1 pound carrots,
- 2
For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter
- 3
Set aside
- 4
Puree the cooked carrots and the eggs in a blender (do not use a food processor)
- 5
Add the sugar, flour, vanilla, butter, nutmeg and salt and blend
- 6
Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes
- 7
Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned
- 8
Per serving: 383 calories, 6 gm protein, 46 gm carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm saturated fat, 177 mg sodium The Washingt