Carrot Souffle

Submitted by laurala78

"Every Thanksgiving my ex's mom makes this. I'm not even sure I would know it's carrots, except for the color and that I was told, lol. It is sweet and delish!"

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 3 1/2 cups
• Serves: 6

ingredients

• Souffle

• 1 lb baby carrots
• 3 eggs
• 1⁄3 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla
• 1⁄2 cup butter
• 1⁄8 teaspoon nutmeg

• Topping

• 3⁄4 cup crushed corn flakes
• 3 tablespoons brown sugar
• 3 tablespoons butter

directions

1. Boil carrots until soft.
2. Melt butter.
3. Combine all Souflee ingredients.
4. In batches, puree in a blender.
5. Pour into a buttered ovensafe dish.
6. Bake for 40 minutes at 350 degrees.
7. While baking, soften butter and combine all topping ingredients well, making a crumle.
8. Sprinkle topping on souflee and bake for 5 minutes.

Reviews

[SpeedysMom]

Shame on me -wanted to review this sooner. Made this as a last minute addition to Turkey day meal. The bowl was licked clean - even the vegetable haters had seconds. It's not reserved for holidays here - love it. Sub splenda for the sugar so I can have seconds! Nice alternative to sweet potato casserole. Thanks for the new addition to my rotation.