- 2 lbs carrots, peeled, sliced into 1/2-inch rounds
- Salt for salting cooking water
- 1 cup whole milk (Low fat milk works, too.)
- 1 cup Saltine cracker crumbs
- 3/4 cup grated sharp cheddar cheese
- 1/3 cup minced onion
- 1 Tbsp room temperature butter
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1/4 teaspoon Ground mustard
- 3 large eggs
2 Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.
3 Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.
4 In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.
5 Transfer the mixture into the prepared baking dish. Bake for 40-45 minutes, until puffed up a bit and lightly golden.
This makes 6-8 servings. There are approx. 170-230 calories per serving. I served this along side some grilled pork chops. Yum!
On an unrelated note, I ran 3.1 miles last night in 34 minutes! Woo-hoo!
Recipe by: http://www.simplyrecipes.com/recipes/carrot_souffle/ (I stole their picture too. I took one, but it didn't turn out so well.)