Carrot Soufflé

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• 1/2 cup crushed corn flakes or walnuts

• 3 tablespoons brown sugar

• 2 teaspoons butter, room temperature

• 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.


Source: – Adapted from a recipe from The Washington Post posted by R. Crockett.

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