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Carrot Souffle~

Prep Time:

Cook Time:

60 min total

Serves:

8-10

Category:

Side

Author:

Sam Beall / Blackberry Farm

30 min

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About the Recipe

lemon
lemon
whisk

As the original recipe states: Don't be intimidated by the word souffle~. This will not collapse on you!

Ingredients

2 lbs of carrots, peeled and cut into 1/4" thick rounds

1 cup of whole milk

1 cup of saltine cracker crumbs

1 cup of grated sharp Cheddar cheese

1/3 cup of minced onion

2 TBSP of room temperature butter - divided

1 tsp of kosher salt

1/8 tsp of cayenne pepper

1/4 tsp of freshly ground black pepper

3 large eggs


Frying Pan
cupcake
cupcake

Preparation

Step 1: Preheat the oven to 350 degrees. using 1 TBSP of butter, grease a 2 quart baking dish and set aside.


Step 2: Put the carrots into a large pot and cover with about an inch of salted water. Bring to a boil over high heat, reduce the heat, and simmer the carrots for about 10 minutes, until tender when pierced with the tip of a sharp knife.


Step 3: Strain the carrots, and puree in a food processor and transfer to a large mixing bowl. Stir in the milk, cracker crumbs, cheese, onion, remaining butter, salt, cayenne, and black pepper.


Step 4: In a large bowl using an electric mixer or wire whisk to beat the eggs until they are foamy, and gently fold them into the carrot mixture.


Step 5: Transfer the carrot mixture into the prepared souffle~ dish and bake for 40-45 minutes, until puffed and light golden brown on top. Serve warm.

hand mixer

Buon Appetito!

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