Carrot Souffle

1/2 cup crushed corn flakes -- or walnuts

3 tablespoons brown sugar

2 teaspoons butter -- room temperature

FOR THE SOUFFLE: 1 pound carrots, cooked -- until tender

3 eggs

1/3 cup sugar

3 tablespoons all-purpose flour

1 teaspoon vanilla

1/2 cup (1 stick) butter -- melted

Dash of nutmeg Pinch of salt -- (optional)

Preheat oven to 350 degrees.

For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside.

Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.

Per serving: 383 calories, 6 gm protein, 46 gm carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm saturated fat, 177 mg sodium

The Washington Post