Name: Carrot Soufflé
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds carrots, peeled, sliced into 1/2-inch rounds; Salt, for salting cooking water; 1 cup whole milk; 1 cup Saltine cracker crumbs; 3/4 cup sharp cheddar cheese, grated; 1/3 cup minced onion; 1 tablespoon unsalted butter, room temperature; 1 teaspoon kosher salt; 1/8 teaspoon cayenne; 1/4 teaspoon black pepper; 3 large eggs

Carrot Soufflé

Try your hand at a side dish soufflé that's hard to mess up that everyone will devour.

1 hr 20 min total 10 min prep 1 hr 10 min cook 8 175 cal

Instructions

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1 Butter a 2-quart baking dish and set aside.
2 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.
3 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.
4 In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.
5 Transfer the mixture into the prepared baking dish. Bake at 350°F for 40-45 minutes, until puffed up a bit and lightly golden.