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    carrot soufflé

    Phyllis George Brown's carrot soufflé from Cave Hill

    List of Ingredients





    1 pound fresh carrots
    3 eggs
    1/3 cup sugar
    3 tablespoons flour
    1 teaspoon vanilla
    1 stick butter, melted
    Dash nutmeg

    Topping:

    1/4 to 1/2 cup crushed cornflakes or walnuts
    3 tablespoons brown sugar
    2 teaspoons soft butter

    Recipe



    Cook carrots until tender. Place in blender container with eggs. Purée. Add
    sugar, flour, vanilla, melted butter and nutmeg. Blend until smooth. Pour
    into a lightly greased, 1 1/2-quart, oven-proof casserole or soufflé dish.

    Bake in a 350-degree oven for 40 minutes. Mush all topping ingredients
    together. Spread topping over soufflé and bake an additional 5 to 10
    minutes or until lightly browned.

    Makes 6 servings.
 

 

 

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