CARROT SOUFFLE w/PECAN TOPPING
By BobD
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Ingredients
- 6-8 SERVINGS
- 1 stick unsalted butter or pareve margarine, melted; plus 6 tablespoons softened; and more for greasing pan
- 2 pounds carrots, peeled
- 1 cup flour
- 1 cup sugar
- 1 teaspoon salt
- 4 large eggs
- 1 cup firmly packed light brown sugar
- 1 cup toasted chopped pecans.
Details
Servings 6
Preparation
Step 1
Preheat oven to 350 degrees.
Grease a 7-by-11-inch casserole.
In a large pot bring 8 cups water to a boil, add carrots and cook about 20 minutes, until carrots are soft.
Drain and place carrots in a food processor with melted butter or margarine, 1/2 cup flour, the sugar, salt and eggs. Puree. Spoon carrot mixture into casserole.
To make topping, place softened butter or margarine, brown sugar, remaining 1/2 cup flour and pecans in a small bowl. Mix with your fingers.
Sprinkle evenly over carrot mixture.
Bake for about 45 minutes or until top is browned. Serve.
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