Wednesday, January 26, 2011

Carrot Soufflé

adapted from Simply Recipes

This is a very tasty side dish, easy to make and very interesting way to use carrots. I didn't read very carefully and accidentally made enough for a small army, but it was no bother. The leftovers were just as good.

serves 8

2 lbs carrots
1 cup whole milk
2 cups cracker crumbs
3/4 cup cheddar cheese
1/3 cup minced onion
1 Tbsp (13 grams) butter
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
salt to taste
3 eggs

Turn on the oven to 350 F (175 C). Butter a 2 quart baking dish and set aside.
In a large pot, bring water to a boil and let the carrots boil 10 min, or until soft. Then puree carrots until smooth with a blender.
In a bowl, slowly mix the carrots with the milk, stirring slowly between pours until smooth and even. Then stir in one cup of crackers, cheese, onion, butter and spices.
In a separate bowl, whip eggs to a froth, then whisk them into the carrot mixture. Spoon entire bowl into prepared baking dish, sprinkle one cup of cracker crumbs on top
Bake 40-45 minutes when the soufflé is puffed up and golden.

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