Ingredients
2 lbs 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 grated sharp cheddar cheese
1/3 cup minced onion
1 Tbsp room temperature unsalted butter
1 teaspoon Kosher salt
1/8 teaspoon cayenne
1/4 teaspoon black pepper
3 large eggs
Method
- Preheat oven to 350°F. Butter a 2-quart baking dish, or 8x8 inch glass(pyrex) 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 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. Adding the milk, a little at a time, whisking after each addition so that the mixture stays smooth, free from lumps. Mix in the saltine cracker crumbs, grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.
- In a separate bowl, whip up the eggs until frothy, whisking 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. Or until knife comes clean.
http://www.simplyrecipes.com/recipes/carrot_souffle/
