recipe by Sam Beall for Southern Living
Ingredients:
- 2 lbs. carrots, peeled and cut into 1/4-inch-thick rounds
- 1 cup whole milk
- 1 cup saltine cracker crumbs
- 3/4 cup grated sharp Cheddar cheese
- 1/3 cup minced onions
- 1 Tbsp. unsalted butter, plus more for baking dish, at room temperature
- 1 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/4 tsp. freshly ground black pepper
- 3 large eggs
Directions:
- Preheat the oven to 350°F. Butter a 2-quart soufflé dish or baking dish. Set aside.
- 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.
- Strain the carrots, purée in a food processor, and transfer to a large bowl. Stir in the milk, cracker crumbs, cheese, onion, butter, salt, cayenne, and black pepper.
- In a large bowl, use an electric mixer or wire whisk to beat the eggs until they are foamy, and then whisk them into the carrot mixture.
- Transfer the carrot mixture into the prepared soufflé dish and bake for 40 to 45 minutes, until puffed and light golden brown on top. Serve warm. Makes 8 servings.
