art of disguise

There are lots of ways to hide vegetables on your kids’ plates. Sometimes, though, you just put them right out there in the open … with sugar on top. Sounds strange, I know, but these carrots offer a sweetness I can only describe as “Thanksgiving sweet potatoes with marshmallows on top.” My sons, however, find those to be an unpleasing texture. But they fight over the leftovers from this recipe, which they call “Favorite Carrots.” It was handed from a friend to hubby’s mom and then to me. Whip it up, cover it, and refrigerate until you’re ready to bake. P.S.—I just boil a 1-pound bag of baby carrots. Why peel and slice?

Carrot Soufflé
1 lb. cooked carrots, sliced
3 eggs
1/3 cup granulated sugar
3 Tbsps. all purpose flour
1 tsp. vanilla extract
1 stick sweet butter, melted
Dash nutmeg or cinnamon
For Topping:
3 Tbsps. brown sugar
2 Tbsps. softened butter
½ cup crushed corn flakes

Preheat oven to 350. Combine cooked carrots and eggs in a blender or food processor (fitted with a chopping blade). Pulse in the sugar, flour, vanilla, butter and spice. Pour mixture into a 1½ -quart baking dish. Bake for one hour uncovered. Meanwhile combine topping ingredients until you get a crumbly mixture. Add topping to soufflé and bake 10 minutes more.