Carrot Souffle

• 1/2 cup crushed corn flakes or walnuts
• 3 tablespoons brown sugar
• 2 teaspoons butter, room temperature

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°.
For the topping, combine the crushed corn flakes or nuts, 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; blend until well blended. Pour into a 1 1/2-quart baking pan or soufflé dish and bake for 40 minutes.
Sprinkle the topping over the soufflé 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
Adapted from a recipe from The Washington Post
Posted by R. Crockett
Note: Philadelphia Councilwoman Joan Specter obtained this recipe from the fabled Chasen's (now closed) in Hollywood, where she first tasted it. She makes it every year for Thanksgiving dinner with her husband Sen. Arlen Specter.