Carrot Soufflé with Pecan Topping

Treat your guests to a delicious side dish with this carrot soufflé that's topped with pecans - a baked delight.

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Servings 12

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Celebrate the Season - Thanksgiving Cooking Contest

Peter Halferty, III

Corpus Christi, Texas

ingredients 9
Prep Time 25 min
Total Time 1 hr 15 min

Ingredients

1: bag (32 oz) ready-to-eat baby-cut carrots

1/2: cup unsalted butter or margarine, melted

1: cup granulated sugar

3/4: cup all-purpose flour

1: teaspoon salt

4: eggs

1: cup packed light brown sugar

1: cup chopped pecans, toasted

6: tablespoons unsalted butter or margarine, softened

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Directions

1 Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or cooking spray.
2 In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.
3 In food processor, place carrots, 1/2 cup butter, the granulated sugar, 1/4 cup of the flour, the salt and eggs. Cover; process until pureed. Spoon mixture into baking dish.
4 In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 tablespoons butter until crumbly. Sprinkle evenly over carrot mixture.
5 Bake uncovered 42 to 47 minutes or until center is set.

EXPERT TIPS

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Expert Tips

To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 105mg; 105%;
Sodium: 280mg; 280%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 3g 3% Sugars 39g 39% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 260%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;