Carrot souffle

1. Set a large pot of water to boil on the range and preheat oven to 350 degrees.

2. Wash and cut the carrots in thirds. Boil until tender in a lg. pot of water (~20 min.)

3. Remove carrots from water and grind in a lg. food processor while mixing in all eggs, white sugar, flour, vanilla extract, 2 sticks of butter and salt.

4. Pour carrot mixture into a 4 qt. glass or pottery baking dish (roughly 14" x 11" x 2"). Mixture should be somewhat thick.

5. Place pan in the oven for 1 hour at 350 degrees.

6. Make topping by mixing crushed walnuts, brown sugar and butter. Should be chunky texture.

7. Remove carrot dish from the oven after 1 hour or after a toothpick prick in the center comes out clean.

8. Spread the walnut topping over the hot carrot dish and place back into the oven for a final 15 minutes at 350.

9. Remove and let cool a bit before serving. It tastes like dessert, though can be used as a side-dish during Thanksgiving dinner. Enjoy!