Carrot Souffle

Course :	Vegetables
From:	HungryMonster.com
Serves:	6

Ingredients:

		---Topping:
1/2	Cup	crushed corn flakes - or walnuts
3	Tablespoons	brown sugar
2	Teaspoons	butter - room temperature
		---Souffle:
1	pound	carrots -- cooked - until tender
3	large	eggs
1/3	Cup	sugar
3	Tablespoons	all-purpose flour
1	Teaspoon	vanilla
1/2	Cup	butter - melted -- (1 stick)
1	Dash	nutmeg
1	dash	salt - (optional)
		---Preheat oven to 350 degrees.

Preparation:

For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside. For the souffle: Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.

Nutritional Information:

830 Calories (kcal); 14g Total Fat; (15% calories from fat); 23g Protein; 155g Carbohydrate; 561mg Cholesterol; 320mg Sodium