CARROT SOUFFLE WITH PECAN TOPPING

CARROT SOUFFLE WITH PECAN TOPPING image

Yield 12

Number Of Ingredients 9

1 bag (32 oz) ready-to-eat baby-cut carrots
1/2 cup unsalted butter or margaringe, melted
1 cup granulated sugar
3/4 cup flour
1 tsp salt
4 eggs
1 cup packed light brown sugar
1 cup chopped pecans, toasted
6 T unsalted butter or margarine, softened

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.