Carrot Soufflé with a Crunchy Cornflake Topping
Serves 1025 mins prep55 mins cook
A delightful Carrot Soufflé with a crunchy cornflake, pecan/walnut, and brown sugar topping, perfect as an appetizer or side dish for winter hosting or a dinner party.
0 servings
What you need
Instructions
1. Preheat oven to 350F. You’ll be using a 9x13” baking pan. For the topping, combine the crushed cornflakes, chopped pecans, brown sugar, and butter. Mix well and set aside. 2. Boil the carrots until fork tender and super soft. Drain well and let steam dry for 5-10 minutes. 3. Place in a food processor and blend until smooth. Add the remaining ingredients and pulse until well combined. 4. Transfer the carrot mixture to the baking pan. Bake for 40 minutes, until set on top. 5. Add the cornflake topping then bake an additional 10-15 minutes, until golden. 6. (Optional) Dust with powdered sugar to enjoy warm!View original recipe