CARROT SOUFFLé
Okay, if you are like me, you'll hear the word "soufflé" and think, "too much work, too hard." Let me assure you that not only is this carrot soufflé as easy as they come, it's gobsmacking good. My father made a half batch a couple weeks ago and the three of us devoured it within minutes. He then made a full batch a few days ago, left for an hour and returned to find a third of it gone (that would be my doing). "Hey, you know it serves eight!" Uh huh. Or just the three of us. The rest was gone by the end of the day. Dad found the recipe in a recent issue of House Beautiful. The recipe credit goes to Sam Beall, author of The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life. Other than its impossible-to-screw-up-ness and over-the-top deliciousness, I also love how easily this recipe lends itself to adaptations. I want to make a parsnip version of it (maybe with a bit of horseradish and parsley). Or one could dress it up further with a touch of ginger or thyme.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
