Carrot Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Crushed corn flakes, or walnuts
3 tbsp: Brown sugar,
2 tsp: Butter, room temperature
For the souffle:,
1 lbs: Carrots, cooked, until tender
3: Eggs,
1/3 cup: Sugar,
3 tbsp: All-purpose flour,
1 tsp: Vanilla,
1/2 cup: (1 stick) butter, melted
Dash of nutmeg,
Pinch of salt, (optional)
Directions:
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
Source from luhu.jp
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
Source from luhu.jp