Carrot Soufflé
Ingredients
- 2 pounds carrots
- Salt
- 1 cup whole milk
- 1 cup saltine cracker crumbs
- 3/4 cup cheddar cheese, grated
- 1/3 cup onion,
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon black pepper
- 3 large eggs
Shop ingredients
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Instructions
- Butter a 2-quart baking dish and set aside.
- Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.
- Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.
- In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.
- Transfer the mixture into the prepared baking dish. Bake at 350°F for 40-45 minutes, until puffed up a bit and lightly golden.
Source
Original recipe: View Original
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