Carrot Souffle Recipes

Carrot Souffle

Ingredients:
2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting
Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted
water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and
mash. To the carrots add melted butter, white sugar, flour, baking powder,

This recipe is a bit different in that it has a nice topping.

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.