- 2 lbs carrots, peeled and sliced into rounds
- 1 cup whole milk
- 1 cup Saltine cracker crumbs (I omitted these)
- 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 to 350°F. Butter a 2-quart baking dish and set aside.
2. 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. 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, if using, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.
4. In a separate bowl, whip up the eggs with an electric mixer until frothy. Then whisk them into the carrot purée mixture.
5. 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.