Easy to make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter and eggs.
Okay, if you’re like me, you’ll hear the word “soufflé” and think, “too much work, too hard.”
Let me assure you, this carrot soufflé isn’t just as easy as it comes, it’s devastatingly good! This soufflé is not nearly as delicate as a traditional soufflé. In fact, it’s hard to screw up. It hardly inflates, which means it doesn’t deflate as much either.
“Hey, you know it’s enough for eight!” Uh huh. Or just the three of us. The rest was gone by the end of the day.
Dad found the recipe in a recent issue of House Beautiful. Recipe credit goes to Sam Beall, author of The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life.
Aside from being impossible to screw up and over-the-top delicious, I also love how easy this recipe is to adapt.
Try experimenting with the spices, like some ginger, ground or freshly chopped, some thyme, maybe a little orange zest, or a sprinkling of coriander. You can also try replacing all or some of the carrots with parsnips.
I want to make a version with parsnips (maybe with some horseradish and parsley). Or you could spice it up further with a touch of ginger or thyme.
Remember, the better the inputs, the better the results!
carrot souffle
ingredients
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2 lb carrotspeeled, cut into 1/2 inch rounds
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Saltfor salting cooking water
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1 Cup whole milk
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1 Cup Salt Cracker Crumbs
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3/4 Cup Sharp Cheddar cheese, grated
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1/3 Cup Onion, chopped
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1 tablespoon unsalted butterroom temperature
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1 teaspoon kosher salt
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1/8 teaspoon cayenne
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1/4 teaspoon black pepper
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3 big eggs
special equipment
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food processor or blender
method
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Preheat the oven and prepare the casserole dish:
Preheat oven to 350°F. Butter a 2 liter casserole dish and set aside.
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Boil and mash carrots:
Place carrots in a saucepan and cover with 1 inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook about 10 minutes, or until carrots are tender. Drain the carrots and puree in a food processor or with an immersion blender.
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Prepare the carrot puree base:
Place carrot puree in a large bowl. Gradually add the milk, stirring after each addition to keep the mixture smooth and not clumpy. Mix in salt cracker crumbs, shredded cheese, onion, butter, kosher salt, cayenne, and black pepper.
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Beat eggs and mix with carrot puree:
In a separate bowl, beat the eggs until fluffy. Then stir them into the carrot puree mixture.
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Bake:
Transfer the mixture to the prepared casserole dish. Bake at 350°F for 40-45 minutes until slightly puffed and lightly golden.
Adapted from Sam Beall’s The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life.
| nutritional information (per serving) | |
|---|---|
| 175 | calories |
| 9g | Fat |
| 18g | carbohydrates |
| 7g | protein |
