Recipe Archives->Vegetables->Carrot Souffle 05

Carrot Souffle With Pecan Topping
Yield: 6 to 8 servings.

1 stick plus 6 tablespoons unsalted butter or pareve margarine, softened
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.

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.

Printable version: carrot-souffle05.txt.