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Carrots: Carrot Soufflé With Pecan Topping

Source of Recipe

www.nytimes.com


List of Ingredients

1 stick unsalted butter or pareve margarine, melted; plus 6 tablespoons softened; and more for greasing pan

2 pounds carrots, peeled

1 cup flour

1 cup sugar

1 teaspoon salt

4 large eggs

1 cup firmly packed light brown sugar

1 cup toasted chopped pecans


Recipe

1. Preheat oven to 350 degrees. Grease a 7-by-11-inch casserole. In a large pot bring 8 cups water to a boil, add carrots and cook about 20 minutes, until carrots are soft. Drain and place carrots in a food processor with melted butter or margarine, 1/2 cup flour, the sugar, salt and eggs. Purée. Spoon carrot mixture into casserole.

2. To make topping, place softened butter or margarine, brown sugar, remaining 1/2 cup flour and pecans in a small bowl. Mix with your fingers. Sprinkle evenly over carrot mixture. Bake for about 45 minutes or until top is browned. Serve.

Yield: 6 to 8 servings