Carrot Soufflé

Easy-to-make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter, and eggs.

  • Prep time: 10 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 8

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

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.

whip eggs to make batter for carrot souffle whisk pureed carrots into egg mixture for carrot souffle

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.

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