Carrot Souffle -

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 --

Preheat oven to 350 degrees.

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

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.

383 calories,

6 gm protein,

46 gm carbohydrates,

20 gm fat,

152 mg cholesterol,

11 gm saturated fat,

177 mg sodium

The Washington Post