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.

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

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
  • 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.
  • 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;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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