Here’s an excellent recipe for a side dish at Thankgiving. The crispy outer crust on this dish blends well with the innate sweetness of the carrots.
Filling
1 lb. cooked carrots
3 eggs
1/3 cup sugar
3 T flour
1 t. vanilla
1 stick melted butter
dash of nutmeg
Topping
½ cup crushed cornflakes
3 Tab. Brown sugar } mix topping ingredients
2 t. soft butter
Cook carrots. Cool to room temperature and purée. Add rest of filling ingredients. Pour filling into buttered and dusted with sugar soufflé dish. Bake 30 minutes at 350 degrees F. During last ten minutes of baking, add topping. Serve warm.
