Treat your guests to a delicious side dish with this carrot soufflé that's topped with pecans - a baked delight.
Carrot Soufflé with Pecan Topping
- Prep Time 25 min
- Total 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
Instructions
-
Step1Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or cooking spray.
-
Step2In 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.
-
Step3In 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.
-
Step4In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 tablespoons butter until crumbly. Sprinkle evenly over carrot mixture.
-
Step5Bake uncovered 42 to 47 minutes or until center is set.
Nutrition
410
Calories
22g
Total Fat
4g
Protein
49g
Total Carbohydrate
39g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 200
- 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;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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