Carrot Souffle

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Time to Prepare this Recipe 60 minutes Prep: 15 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 459 calories per serving view nutrition facts
# of servings this recipe makes 1 souffle suggest servings
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Ingredients

1/2 cup cornflakes crushed, or walnuts
3 tablespoons brown sugar
2 teaspoons butter room temperature
For the souffle
1 pound carrots cooked, until tender
3 large eggs
1/3 cup sugar
3 tablespoons flour, all-purpose
1 teaspoon vanilla extract
1/2 cup butter (1 stick) melted
1 dash nutmeg
1 pinch 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.

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Nutrition Facts

Serving Size 219g
Amount per Serving
Calories 459 57% of calories from fat
% Daily Value*
Total Fat 29.0g45%
 Saturated Fat 17.0g85%
 Trans Fat 0.0g
Cholesterol 225mg75%
Sodium 345mg14%
Total Carbohydrate 46.0g15%
 Dietary Fiber 3.0g14%
 Sugars 33.0g
Protein 7.0g14%
Vitamin A 403%  Vitamin C 11%
Calcium 7%  Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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