UC Berkeley News


From their table to yours
Recipe: Karen’s Carrot Soufflé

14 November 2007

2 cups cooked and pureéd carrots (1 lb.)
2 tsp. lemon juice
2 T. grated onion
1/4 cup melted butter
1/4 cup sugar
2 T. flour
1 tsp. salt
1/4 tsp. cinnamon
1 tsp. vanilla
3 eggs

(Note: This goes on top after the soufflé has baked for 40 minutes)

1/2 cup finely chopped toasted walnuts
1/4 cup crushed corn flakes
1 T. brown sugar
1 T. melted butter (or more if needed)
1/4 cup coconut

Preheat the oven to 350°.

Add all ingredients to pureéd carrots; blend together till smooth. You can use a hand mixer or food processor. (Note: You can make the recipe in advance up to the point where you add the eggs. Just before it’s ready for the oven, beat the eggs well into the mixture and continue.)

Pour carrot mixture into a buttered soufflé or baking dish (deeper is better) and bake for 40 minutes. While it’s baking, mix all the topping ingredients together, making sure everything is coated with the melted butter.

Sprinkle the topping edge-to-edge to cover the carrots and return the dish to the oven for 10-15 minutes longer or until the top is crisp and golden brown.