Rating: 3.41 stars
32 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 1

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

The Martha Stewart Show, October 2009, The Martha Stewart Show, Episode 5017

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Read the full recipe after the video.

Recipe Summary test

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

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

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Reviews (3)

32 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
11/10/2009
was better the second night
Rating: Unrated
11/10/2009
had it the next night
Rating: Unrated
11/10/2009
This was ok. But had it for leftovers the next night
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