Carrot Soufflé

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INGREDIENTS

 

·         1 tablespoon unsalted butter, at room temperature, plus more to butter the dish

·         2 pounds carrots, peeled and sliced into 1/4-inch rounds

·         1 tablespoon kosher salt, plus 1 teaspoon

·         1 cup whole milk

·         1 cup crushed saltine crackers

·         ¾ cup, or about 3 ounces, grated sharp Cheddar

·         ⅓ cup minced or grated onion (about 1/2 medium onion)

·         ⅛ teaspoon cayenne pepper

·         ¼ teaspoon freshly ground pepper

·         3 large eggs

 

 

PREPARATION

 

1.       Heat oven to 350 degrees. Butter a 2-quart soufflé dish or baking dish.

2.       Put the carrots in a large pot and cover with about an inch of water. Add a heaping tablespoon of salt and boil the carrots until they are tender enough to yield to the tip of a knife, about 10 minutes.

3.       Strain the carrots and purée them in a food processor. Put them in a large bowl; stir in the milk, cracker crumbs, cheese, onion, butter, cayenne, black pepper and remaining salt.

4.       In another bowl, beat the eggs until they are quite foamy. Using a whisk and a gentle touch, mix the eggs into the carrot mixture.

5.       Scrape the mixture into the buttered dish and bake for about 45 minutes, until the soufflé is slightly puffed, light golden brown and pulling away from the sides of the dish. Serve warm.