Carrot Soufflé (Prep:  min, Cook:  min)

Ingredients (for the topping):

1/2 cup crushed corn flakes or walnuts

3 tablespoons brown sugar

2 teaspoons butter, at room temperature


Ingredients (for the soufflé):


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)



1. Preheat oven to 350 degrees.

2. Puree the cooked carrots and the eggs in a blender (do not use a food processor).

3. Add the sugar, vanilla, butter, nutmeg and salt and blend.

4. Pour into a 1 and 1/2 quart pan or soufflé dish and bake for 40 minutes. 

5. Spread the topping over the soufflé and bake for 5 to 10 minutes longer until the topping is lightly browned.