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Carrot Souffle
This carrot casserole is topped with a buttery cornflake or walnut topping.
Prep Time: 15 minutes Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 1/2 cup crushed corn flakes or walnuts
- 3 tablespoons brown sugar
- 2 teaspoons butter, room temperature
Souffle
Ingredients:
- 1 pound carrots, cooked until tender, cooled
- 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)
Instructions:
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. Add the sugar, flour, vanilla,
butter, nutmeg and salt; mix 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.
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.
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