Carrot Souffle

* Exported from MasterCook II *

CARROT SOUFFLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Rcrockett
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup crushed corn flakes -- or walnuts
3 tablespoons brown sugar
2 teaspoons butter -- room temperature
FOR THE SOUFFLE:
1 pound carrots, cooked -- until tender
3 eggs
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 cup (1 stick) butter -- melted
Dash of nutmeg
Pinch of salt -- (optional)


Preheat oven to 350 degrees.

For the topping: Combine the crushed corn flakes or
walnuts, brown sugar and butter. Set aside.

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.

Per serving: 383 calories, 6 gm protein, 46 gm
carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm
saturated fat, 177 mg sodium

The Washington Post


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NOTES :

Philadelphia Councilwoman Joan Specter obtained this recipe
from the fabled Chasen's (which closed earlier this year)
in Hollywood, where she first tasted it. She makes it every
year for Thanksgiving dinner with her husband Sen. Arlen
Specter.