Carrot Soufflé with Pecan Topping

(1)
  1 reviews
  • 25 min prep time
  • 1 hr 15 min total time
  • 9 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or cooking spray.
  2. 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. 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. 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. 5 Bake uncovered 42 to 47 minutes or until center is set.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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