Carrot Souffle
sweet and satisfying carrot side dish
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
contains gluten
red meat free
shellfish free
contains dairy
dairy free
vegetarian
pescatarian
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 cup melted butter
- 2 tablespoon butter
- 1/3 cup sugar
- dash cinnamon
- 3 tablespoon brown sugar
- dash nutmeg
- 2 tablespoon flour
- 1 pound carrots
- 1/2 cup cereal flakes (corn flakes)
- 1/4 cup chopped nuts (any) i like pecans
- Carbohydrate 16.5596244890261 g
- Cholesterol 105.59329166862 mg
- Fat 39.6722463363078 g
- Fiber 1.27577861416122 g
- Protein 2.33069932023283 g
- Saturated Fat 25.0692879515576 g
- Serving Size 1 1 Serving (154g)
- Sodium 2219.2749788677 mg
- Sugar 15.2838458748648 g
- Trans Fat 2.79608880070162 g
- Calories 423 calories
Puree cooked carrots in food processor add eggs and blend well, then add remaining ingredients. Blend until smooth. spoon into well greased casserole dish. In separate bowl mix cereal crumbs, butter brown sugar and chopped nuts. Pour this mixtue over the pureed carrots. Bake for 1 hour at 350. Thanks!
