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From a cookbook I'm editing by a gifted Texas chef named Nancy Moorman. Puffy, creamy texture with a delicate carrot taste. The topping makes it, so I don't recommend omitting it. I made it in a 1 1/2-quart baking dish instead of individuals.
Units: US | Metric
Serving Size: 1 (403 g)
Servings Per Recipe: 6