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Carrot Soufflé with Pecan Topping

Prep 25 min
Total 1 hr 15 min
Ingredients 9
Servings 12

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

By Pillsbury Kitchens

December 13, 2010

Ingredients

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

1/2

cup unsalted butter or margarine, melted

cup granulated sugar

3/4

cup all-purpose flour

teaspoon salt

eggs

cup packed light brown sugar

cup chopped pecans, toasted

tablespoons unsalted butter or margarine, softened

Steps

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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

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 Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 10g 48% Trans Fat 1/2g
Cholesterol: 105mg; 35%
Sodium: 280mg; 12%
Potassium: 340mg; 10%
Total Carbohydrate: 49g; 16%
Dietary Fiber 3g 13% Sugars 39g
Protein: 4g

% Daily Value*:

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