Tuesday, October 21, 2008

Carrot Souffle

Original recipe courtesy Emeril Lagasse.

1/2 tablespoon vegetable oil
2 pounds carrots, chopped
4 large eggs
1 1/3 cups packed light brown sugar
1 cup butter, at room temperature
1/3 cup all-purpose flour
1/3 cup milk
3 tablespoons orange juice
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt

2/3 cup packed light brown sugar
2/3 cup chopped pecans
1/3 cup all-purpose flour
3 tablespoons butter, at room temperature

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch (117, 2/3rd=78 or 9 by 9) casserole with the oil and set aside.

Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches.

Spoon the mixture into the prepared casserole.

Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

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