Carrot Soufflé with Pecan Topping
frompillsbury.comwww.pillsbury.com/recipes/carrot-souffle-with-pecan-topping/4e0de968-e9f6-4ffa-b64f-571b4781d162
Treat your guests to a delicious side dish with this carrot soufflé that's topped with pecans - a baked delight.
Ingredients
Instructions
Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or cooking spray.
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.
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.
In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 tablespoons butter until crumbly. Sprinkle evenly over carrot mixture.
Bake uncovered 42 to 47 minutes or until center is set.
Nutrition
- Calories
- 410 calories
- Cholesterol Content
- 105 milligrams
- Fiber Content
- 3 grams
- Protein Content
- 4 grams
- Saturated Fat Content
- 10 grams
- Sodium Content
- 280 milligrams
- Sugar Content
- 39 grams
- Carbohydrate Content
- 49 grams
- Fat Content
- 22 grams
- Trans Fat Content
- 1/2 grams
- Serving Size
- 1 Serving
