CARROT SOUFFLE WITH PECAN TOPPING
Steps:
- Heat oven to 350 degrees. Grease 11x7 (2-quart) glass baking dish with butter or cooking spray. In 3-qt saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook about 20 minutes or until soft. Drain and cool slightly. In food processor, place carrots, 1/2 cup butter, granulated sugar, 1/4 cup of the flour, salt and eggs. Cover and process until pureed. Spoon mixutre into baking dish. In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 T butter until crumbly. Sprinkle evenly over carrot mixture. Bake uncovered 42-47 minutes or until center is set.
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