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Copycat Chasen's Restaurant Carrot Souffle
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- #17550
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound carrots, peeled and sliced
salt
water
3 eggs
3 tablespoons granulated sugar
3 tablespoons flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3 tablespoons butter, melted
1/2 cup walnuts, chopped fine
OR
1/4 cup crushed cornflakes
1 tablespoon brown sugar
directions
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 F until souffle is slightly puffed and golden, 35 to 40 minutes.
Sprinkle chopped walnuts (or cornflakes) 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.
added by
supersalad
nutrition data
239 calories, 14 grams fat, 22 grams carbohydrates, 7 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
Although I am guessing, would bet the cornflakes are part of the topping, they are crunchy, but I could be wrong. Another mystery is Salt no amount of salt, just Salt in the ingredients. The recipe mentions salted water, maybe that's what they meant. Most recipes use a little salt to bring the flavor out, but this recipe lists only Salt, IN THE WATER? IN THE SOUFFLE? I still plan to make it, and will include about 1/2 tsp salt in the souffle to bring out the flavor of all of the ingredients. Otherwise, it looks like a good recipe.
The salt is for the water (you can tell by the order of the ingredient list)
In the "directions" part of this recipe, they have left out what to do with the cornflakes!
You can use walnuts OR cornflakes as per the ingredient list. I edited the directions to make that more clear.