Ingredients, Soufflé:
1 lb. carrots
½ cup margarine or butter,
3 eggs
½ cup sugar
3 Tblsp. flour
1 tsp. vanilla
¼ tsp. cinnamon
¼ tsp. each, lemon and orange rind
Dash nutmeg
Ingredients, Topping:
melted ¼ cup margarine or butter, softened
⅓ cup crushed corn flakes
2 Tblsp. brown sugar
½ cup chopped pecans
Directions:
Preheat oven to 350º.
Clean and slice carrots [it's easier in the food processor, using the slicing attachment] and cook in a pot of water until cooked [about 20 minutes]. Drain carrots.
Combine cooked carrots and all other souflée ingredients in the bowl of a food processor and process until smooth. Place in baking dish or soufflé dish.
To make topping, combine all topping ingredients. Place topping on top of carrot mixture in baking dish.
Bake [uncovered] for 45 minutes. Serve hot.
Serves 6.
To make a double recipe, double all ingredients. Bake carrot mixture [without topping] in oven for 30 minutes. Then put topping on mixture. Return to oven and bake for 30 more minutes. (Another alternative – which I have not yet tried, but sounds fine – is to bake the soufflé, with topping, covered, for 30 minutes, then remove cover and bake, uncovered, for 30 minutes).
The dish I made for Thanksgiving was a double recipe. This can be made ahead of time and frozen. Only topping has to be made on day of serving. Even that, without the butter, can be made ahead and stored in a zip-lock bag