CARROT SOUFFLE

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Carrot Souffle image

Every Thanksgiving my ex's mom makes this. I'm not even sure I would know it's carrots, except for the color and that I was told, lol. It is sweet and delish!

Provided by laurala78

Categories     Dessert

Time 1h20m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 10

1 lb baby carrots
3 eggs
1/3 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1/2 cup butter
1/8 teaspoon nutmeg
3/4 cup crushed corn flakes
3 tablespoons brown sugar
3 tablespoons butter

Steps:

  • Boil carrots until soft.
  • Melt butter.
  • Combine all Souflee ingredients.
  • In batches, puree in a blender.
  • Pour into a buttered ovensafe dish.
  • Bake for 40 minutes at 350 degrees.
  • While baking, soften butter and combine all topping ingredients well, making a crumle.
  • Sprinkle topping on souflee and bake for 5 minutes.

Nutrition Facts : Calories 347.9, Fat 23.8, SaturatedFat 14.2, Cholesterol 161.7, Sodium 272, Carbohydrate 30.4, Fiber 1.6, Sugar 22, Protein 4.5

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #side-dishes     #vegetables     #dietary     #low-sodium     #low-in-something

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