Souffle and Slaw
Sam Beall shares simple recipes for carrot souffle and skillet slaw.
Sam's Carrot Souffle
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Souffle and Slaw
Sam Beall shares simple recipes for carrot souffle and skillet slaw.
- Comments()
The Martha Stewart Show, October 2009
- Yield Serves 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
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Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.
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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.
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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.
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In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.
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Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.
was better the second night
had it the next night
This was ok. But had it for leftovers the next night