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Carrot Souffle Recipe

   
 

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     Carrot Souffle

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 pound fresh carrots
3 eggs
1/3 c. sugar
3 T. flour
1 t. vanilla
1 stick butter, melted
dash nutmeg
1/2-3/4 c. crushed cornflakes
3-4 T. brown sugar
 
3 T. butter, melted

Instructions
Cook carrots until tender. Place in a blender with eggs. Puree. Add sugar, flour, vanilla, 1 sick of butter adn nutmeg. Blend until smooth.
Pour into lightly greased 1/2 qt. casserole. Bake at 350 degrees for 40 minutes.
Mix crushed cornflakes, 3 T. butter and brown sugar together. Spread the mixture over the souffle and return the souffle to the oven for 5-10 minutes or until light brown on top.


Originally Submitted
8/28/2018





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