Chasen's Restaurant Carrot Souffle Recipe

Cook carrots in boiling salted water until very tender. Puree carrots in food processor or blender with eggs, granulated sugar, flour, vanilla and nutmeg.

Add 2 tablespoons melted butter and process again. Turn mixture into buttered 1-1/2 quart souffle dish or straight-sided casserole and bake at 350 degrees until souffle is slightly puffed and golden, 35 to 40 minutes.

Sprinkle chopped walnuts and brown sugar over top of souffle. Drizzle with remaining 1 tablespoon melted butter and return to oven 10 to 15 minutes longer or until top is crisp and golden.