SAM'S CARROT SOUFFLE
This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- 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.
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Mohammad Noor Alam
[email protected]This souffle is a great way to use up leftover carrots. It's easy to make and it's always a hit with my family and friends.
Yahya Barki
[email protected]I would not recommend this souffle to anyone. It's a lot of work and it's just not worth it.
Yaseen ansari
[email protected]This souffle is a waste of time. It's not difficult to make, but it's just not very good.
Raihan Booyah
[email protected]I've made this souffle several times and it's always a disappointment. It never rises properly and it's always bland.
Nakavuma Immammy
[email protected]This souffle was a lot of work and it wasn't worth it. The flavor was underwhelming and the texture was rubbery.
Faith Favour
[email protected]I'm not sure what went wrong, but this souffle was a disaster. It was burnt on the outside and raw on the inside.
Polash Polashmiah
[email protected]I followed the recipe exactly and the souffle didn't turn out. It was too dense and didn't rise properly.
Chinonye Chimaeze
[email protected]This souffle was a bit bland for my taste. I think I would have liked it more if I had added some additional spices or herbs.
Avishka Dulan
[email protected]I'm not a vegetarian, but I love this carrot souffle. It's so flavorful and satisfying. I often serve it as a main course with a side of roasted vegetables.
Md. Kaiup
[email protected]I've made this souffle several times now and it's always a hit. It's a great way to use up leftover carrots and it's always a crowd-pleaser.
Muhammad Jawiad
[email protected]This souffle was delicious! The carrot flavor was subtle but present, and the texture was light and fluffy. I served it with a side of roasted chicken and it was a perfect meal.
Mahmudul Hasan Arafat
[email protected]I'm not a great cook, but this souffle turned out amazing. It was so easy to make and it was a huge hit with my family.
Danish Khandh
[email protected]This souffle was a bit more work than I expected, but it was worth it. It was so delicious and everyone at my dinner party loved it.
Sujan Magar
[email protected]I followed the recipe exactly and the souffle turned out perfectly. It was light and fluffy, with a beautiful golden crust. I served it with a side of roasted vegetables and it was a delicious meal.
Chelsey
[email protected]This souffle was easy to make and turned out perfectly. It was a great way to use up some leftover carrots. I served it with a dollop of sour cream and it was delicious.
pania mcguire
[email protected]I'm not usually a fan of carrot dishes, but this souffle was surprisingly good. It was creamy and flavorful, and the carrots added a nice sweetness. I'll definitely be making this again.
shahid gul
[email protected]This carrot souffle was a hit with my family! It was light and fluffy, with a delicious carrot flavor. I served it with a side of roasted chicken and vegetables, and it was a perfect meal.