Carrot Soufflé
This soufflé isn’t nearly as touchy as a traditional soufflé. In fact it’s hard to mess up. It barely puffs up, which means it doesn’t deflate that much either. You might want to experiment a bit with the seasonings, such as some ground or fresh minced ginger, some thyme, a little orange zest, or a pinch of coriander.
Serves 8
- 2 lbs carrots, peeled, sliced into 1/2-inch rounds
- Salt for salting cooking water
- 1 cup whole milk
- 1 cup Saltine cracker crumbs
- 3/4 cup grated sharp cheddar cheese
- 1/3 cup minced onion
- 1 Tbsp room temperature unsalted butter
- 1 teaspoon Kosher salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon black pepper
- 3 large eggs
Instructions
- Preheat oven to 350°F. 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 for 40-45 minutes, until puffed up a bit and lightly golden.
(Via By Sam Beall, author of The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life)
