Carrot Soufflé
Here's another vegetable option for your Christmas Dinner.
East Side Kosher Deli
Rocky Mountain News
Serves 8
3 Pounds carrots peeled and cut into 1-inch chunks
3 Pounds carrots peeled and cut into 1-inch chunks
1/4 Cup butter
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Cup brown sugar
1 Cup flour
1 egg
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Topping:
1/2 Cup cornflake crumbs
Topping:
1/2 Cup cornflake crumbs
5 Tablespoons sugar
2 Teaspoons cinnamon
2-1/2 Tablespoons butter, melted
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Preheat oven to 350 degrees. Fill a medium saucepan with water, add carrots and bring to a boil over high heat. Cook until carrots are fork tender, about 15 minutes.
Preheat oven to 350 degrees. Fill a medium saucepan with water, add carrots and bring to a boil over high heat. Cook until carrots are fork tender, about 15 minutes.
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Drain carrots and mash with a potato masher or fork. Add butter and continue mashing until smooth. Add baking soda, baking powder, brown sugar, flour and egg. Mix until well blended.
Drain carrots and mash with a potato masher or fork. Add butter and continue mashing until smooth. Add baking soda, baking powder, brown sugar, flour and egg. Mix until well blended.
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Pour in an ungreased 9-by-9-inch baking dish or a round soufflé dish.
Mix cornflake crumbs, sugar and cinnamon. Sprinkle with topping and melted butter.
Pour in an ungreased 9-by-9-inch baking dish or a round soufflé dish.
Mix cornflake crumbs, sugar and cinnamon. Sprinkle with topping and melted butter.
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Bake 30 minutes or until lightly browned.
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Nutritional information per serving: 302 cal., 8.1 g fat (1.6 g sat.), 26.4 mg chol., 55.5 g carb., 433.1 mg sodium, 5.9 g fiber, 4.2 g pro
Nutritional information per serving: 302 cal., 8.1 g fat (1.6 g sat.), 26.4 mg chol., 55.5 g carb., 433.1 mg sodium, 5.9 g fiber, 4.2 g pro
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