SAM BEALL'S CARROT SOUFFLé

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Sam Beall's Carrot Soufflé image

This is more of a casserole than a traditional soufflé. It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident. The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year. Use the sweetest carrot you can find, and grate the onions on the same grater you use for the cheese to save a little prep and clean-up time. Many of the steps are easy enough for children, making it a great dish for teaching cooking skills. It will become part of your winter rotation, and travels well.

Provided by Kim Severson

Categories     casseroles

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

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
3/4 cup, or about 3 ounces, grated sharp Cheddar
1/3 cup minced or grated onion (about 1/2 medium onion)
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 large eggs

Steps:

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

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 6 grams, TransFat 0 grams

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