Carrot Souffle

Name: Carrot Souffle
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4-6 serving(s)
Ingredients: 1 lb carrot, peeled and sliced; salt; 3 eggs; 3 tablespoons granulated sugar; 3 tablespoons flour; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground nutmeg; 3 tablespoons butter, melted; 1/2 cup finely chopped walnuts; 1 tablespoon brown sugar

Submitted by h8windows

"From Chasen's restaurant in Los Angeles. Unfortunately, no longer there. Very easy and everyone loves this when I serve it for the holidays."

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Ready In:: 1hr 25mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 lb carrot, peeled and sliced
salt
3 eggs
3 tablespoons granulated sugar
3 tablespoons flour
¹⁄₂ teaspoon vanilla extract
¹⁄₄ teaspoon ground nutmeg
3 tablespoons butter, melted
¹⁄₂ cup finely chopped walnuts
1 tablespoon brown sugar

directions

Cook carrots in boiling salted water until very tender.
Puree carrots in food processor or blender with eggs, granulated sugar, flour, vanilla and nutmeg.
Add 2 tablespoons melted butter and process again.
Turn mixture into buttered 1 1/2-quart souffle dish or straight-sided casserole and bake at 350 degrees until souffle is slightly puffed and golden, 35 to 40 minutes.
Sprinkle chopped walnuts and brown sugar over top of souffle. Drizzle with remaining 1 tablespoon melted butter and return to oven 10 to 15 minutes longer or until top is crisp and golden.