Title: Carrot Souffle
Categories: Casserole Vegetable
Yield: 6 Servings

1/2	c	Crushed corn flakes; or walnuts
3	tb	Brown sugar
2	ts	Butter; room temperature
		For the souffle:
1	lb	Carrots, cooked; until tender
3		Eggs
1/3	c	Sugar
3	tb	All-purpose flour
1	ts	Vanilla
1/2	c	(1 stick) butter; melted
		Dash of nutmeg
		Pinch of salt; (optional)

Preheat oven to 350 degrees.

For the topping: Combine the crushed corn flakes or walnuts, 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 and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle 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

The Washington Post

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