Carrot Soufflé
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.