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Sam's Carrot Souffle

This delicious souffle is from chef Sam Beall's "The Blackberry Farm Cookbook." Also Try: Skillet Slaw Photo courtesy of beall + thomas photography.

  • servings: 8

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Ingredients

  • 1 tablespoon unsalted butter, room temperature, plus more for baking dish
  • 2 pounds carrots, peeled and cut into 1/4-inch-thick rounds
  • Coarse salt
  • 1 cup whole milk
  • 1 cup saltine cracker crumbs
  • 3/4 cup grated sharp white cheddar cheese
  • 1/3 cup very finely chopped onion
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 large eggs

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.

  2. Step 2

    Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and easily pierced with the tip of a sharp knife, about 10 minutes.

  3. Step 3

    Strain carrots and transfer to the bowl of a food processor; process until pureed. Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper.

  4. Step 4

    In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.

  5. Step 5

    Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.

Source
The Martha Stewart Show, October 2009

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Reviews (3)

  • 10 Nov, 2009

    was better the second night

  • 10 Nov, 2009

    had it the next night

  • 10 Nov, 2009

    This was ok. But had it for leftovers the next night