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Chasen's Restaurant Carrot Souffle




Source of Recipe


Internet


List of Ingredients




1 Pound carrots,
peeled and sliced
Salt
3 eggs
3 Tablespoons granulated sugar
3 Tablespoons flour
1/2 Teaspoon vanilla extract
1/4 Teaspoon ground nutmeg
3 Tablespoons butter -- melted
1/2 Cup walnuts, chopped fine OR
1/4 Cup crushed cornflakes
1 Tablespoon brown sugar



Recipe



Cook carrots in boiling salted water until very tender.

Puree carrots in food processor or blender with eggs, granulated sugar, flour, vanilla and nutmeg.

Add 2 tablespoons melted butter and process again.

Turn mixture into buttered 1-1/2 quart souffle dish or straight-sided casserole and bake at 350 degrees until souffle is slightly puffed and golden, 35 to 40 minutes.

Sprinkle chopped walnuts and brown sugar over top of souffle.

Drizzle with remaining 1 tablespoon melted butter and return to oven 10 to 15 minutes longer or until top is crisp and golden.

YIELD: 6 Servings