SAM'S CARROT SOUFFLE

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Sam's Carrot Souffle image

This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature, plus more for baking dish
2 pounds carrots, peeled and cut into 1/4-inch-thick rounds
Coarse salt
1 cup whole milk
1 cup saltine cracker crumbs
3/4 cup grated sharp white cheddar cheese
1/3 cup very finely chopped onion
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.
  • Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and easily pierced with the tip of a sharp knife, about 10 minutes.
  • Strain carrots and transfer to the bowl of a food processor; process until pureed. Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.
  • Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.

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