Carrot Souffle

Phyllis George Brown’s Carrot Soufflé

1 pound fresh carrots
3 eggs
1/3 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1 stick butter, melted
Dash nutmeg


1/4 to 1/2 cup crushed cornflakes or walnuts
3 tablespoons brown sugar
2 teaspoons soft butter

Cook carrots until tender. Place in blender container with eggs. Purée. Add sugar, flour, vanilla, melted butter and nutmeg. Blend until smooth. Pour into a lightly greased, 1 1/2-quart, oven-proof casserole or soufflé dish.

Bake in a 350-degree oven for 40 minutes. Mush all topping ingredients together. Spread topping over soufflé and bake an additional 5 to 10 minutes or until lightly browned.

Makes 6 servings.

Phyllis George Brown’s carrot soufflé from Cave Hill

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