Easy-to-make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter, and eggs.
- 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
1 Preheat oven and prepare baking dish: Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.
2 Cook and purée carrots: 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 Make carrot purée base: 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 Whip eggs and combine with carrot pureé: In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.
5 Bake: Transfer the mixture into the prepared baking dish. Bake at 350°F for 40-45 minutes, until puffed up a bit and lightly golden.