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Carrot Souffle




Source of Recipe


Esther Roy


List of Ingredients




1 lb. fresh carrots, peeled, soft cooked, drained.
3 eggs
1/3 C sugar
3 Tbsp. flour
1 tsp. vanilla
1 stick butter, melted
Dash of nutmeg

Topping:
1/4-1/2 C crushed corn flakes or finely chopped walnuts
3 Tbsp. brown sugar
2 tsp. soft butter


Recipe



Preheat oven to 350 degrees. In a blender (NOT a food processor), puree carrots and eggs.

Blend in sugar, flour, vanilla, butter and nutmeg. Pour into greased 1-1/2 qt souffl� or casserole.
Bake 40 minutes.

Mix together topping, remove souffl� from oven & spread w/topping. Bake 5-10 minutes longer.