Carrot Souffle

Course : Vegetables
Serves: 6
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1/2 Cup crushed corn flakes - or walnuts
3 Tablespoons brown sugar
2 Teaspoons butter - room temperature
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 / Directions:

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

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