Name: Carrot Soufflé
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 pounds 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 sharp cheddar cheese, grated -; 1/3 cup minced onion -; 1 tablespoon unsalted butter, room temperature -; 1 teaspoon kosher salt -; 1/8 teaspoon cayenne -; 1/4 teaspoon black pepper -; 3 large eggs -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Soufflé

1. 2 pounds carrots, peeled, sliced into 1/2-inch rounds -

2. Salt, for salting cooking water -

3. 1 cup whole milk -

4. 1 cup Saltine cracker crumbs -

5. 3/4 cup sharp cheddar cheese, grated -

6. 1/3 cup minced onion -

7. 1 tablespoon unsalted butter, room temperature -

8. 1 teaspoon kosher salt -

9. 1/8 teaspoon cayenne -

10. 1/4 teaspoon black pepper -

11. 3 large eggs -

How to cook deliciously - Carrot Soufflé

1. Stage

Preheat oven and prepare baking dish: Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.

2. Stage

Cook and purée carrots: 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.

3. Stage

Make carrot purée base: 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.

4. Stage

Whip eggs and combine with carrot pureé: In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.

5. Stage

Bake: Transfer the mixture into the prepared baking dish. Bake at 350°F for 40-45 minutes, until puffed up a bit and lightly golden.