Chasen's Restaurant Carrot Souffle

Ingredients:

  • 1 lbs carrots, peeled and sliced
  • Salt
  • 3 eggs
  • 3 Tbsp granulated sugar
  • 3 Tbsp flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 3 Tbsp butter; melted
  • 1/2 cup walnuts, chopped fine OR
  • 1/4 cup crushed cornflakes
  • 1 Tbsp brown sugar

Preparation:

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 Tbsp melted butter and process again.Turn mixture into buttered 1-1/2 quart souffle dish or straight-sided casserole and bake at 350° F 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.

Servings: Print This Page
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