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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 soufflé or casserole.
    Bake 40 minutes.

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

 

 

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