Back to Sam’s Carrot Souffle All Reviews for Sam’s Carrot Souffle - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 5030_102309_souffle.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 5030_102309_souffle.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

5030_102309_souffle.jpg

5030_102309_souffle.jpg

Ingredients

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

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

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.

Reviews (3)

 Add Rating & Review     32 Ratings   5 star values:        6    4 star values:        7    3 star values:        14    2 star values:        4    1 star values:        1

Reviews (3)

Add Rating & Review     32 Ratings   5 star values:        6    4 star values:        7    3 star values:        14    2 star values:        4    1 star values:        1

Add Rating & Review

32 Ratings 5 star values: 6 4 star values: 7 3 star values: 14 2 star values: 4 1 star values: 1

32 Ratings 5 star values: 6 4 star values: 7 3 star values: 14 2 star values: 4 1 star values: 1

32 Ratings 5 star values: 6 4 star values: 7 3 star values: 14 2 star values: 4 1 star values: 1

  • 5 star values: 6 4 star values: 7 3 star values: 14 2 star values: 4 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/10/2009   was better the second night  

Martha Stewart Member     Rating: Unrated       11/10/2009   had it the next night  

Martha Stewart Member     Rating: Unrated       11/10/2009   This was ok. But had it for leftovers the next night

    Martha Stewart Member

    Rating: Unrated 11/10/2009

was better the second night

Rating: Unrated

had it the next night

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

All Reviews for Sam’s Carrot Souffle

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sam’s Carrot Souffle

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest