Carrot Souffle

This is "da bomb" as a side dish with Michelle Picnich's Pork & Apple recipe. My kids gobbled it up like it was candy! Seriously, Autumn said, "Mom this tastes like candy!" Ssssh don't tell them they ate veggies and nuts tonight. It's our secret!

Prep Time: 25 minutes
Cook time: 42-47 minutes

Carrot Souffle Ingredients:
1 (32 oz) ready-to-eat baby-cut carrots
1/2 cup of unsalted butter or margarine, melted
1 cup granulated sugar
1/4 cup all purpose flour
1 t. salt
4 eggs

Pecan Topping:
1 cup packed light brown sugar
1 cup chopped pecans, toasted
6 T. unsalted butter or margarine, softend.

1. Preheat oven 350*. Grease 11x7 inch (2 quart) glass baking dish with butter or cooking spray. I used my stoneware and it worked just fine.

2. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling, reduce heat to medium. Cover; Cook about 20 minutes or until soft. Drain; cool slightly.

3. While waiting for carrots to cook. Toast pecans. Spread pecans on ungreased shallow pan. Bake uncovered 6-10 kinutes, stirring occassionally, until light brown. DONT FORGET TO SET YOUR TIMER :0)

4. Premeasure all other ingredients while waiting.

5. Once carrots are slightly cooled, place in food processor, 1/2 cup of melted butter, the granulated sugar, 1/4 cup of flour, salt and eggs. Cover; process until PUREED. Spoon mixture into baking dish. It will seem soupie. Don't worry the flour won't let you down.

6. In a medium bowl, combine pecan ingredient list until crumbly. Sprinkle evenly over carrot mixture.

7. Bake uncovered 42-47 minutes or until center is set. I tested mine with a toothpick. If it comes out clean, you are ready to pull that beauty out of the oven and let it sit for five minutes.

Plate it up with your favorite meat and taste that life is SO GOOD!