Carrot Soufflé with Pecan Topping

  • Prep 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

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.

Notes









Tips

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.

Nutritional Information

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

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