Carrot Souffle Recipe

Name: Carrot Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs carrots; 1 cup whole milk; 1 cup saltines craker crumbs; 1 cup grated sharp cheddar; 1/3 cup minced shallot; 1 tblespoon unsalted butter; 1 tsp salt; 1/8 tsp cayenne; 1/4 tsp black pepper; 3 large eggs

Servings: persons

1
Pre heat oven to 350. butter a 2 quart souffle dish.
2
Put carrots in a large pot and cover w/ an inch of salted water. Bring to a boil, reduce heat and simmer about 10 mins, until knife tender.
3
Strain carrots and puree in a food processer and transfer to a large bowl. Stir in milk, craker crumbs, cheese, shallot, butter, salt, cayanne and black pepper.
4
In a large bowl, use an elec mixer to beat eggs until foamy and then wisk into carrot mixture.
5
Transfer to dish and bake for 40-45 minutes until puffed and light brown on top.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs carrots, 1 cup whole milk, 1 cup saltines craker crumbs, 1 cup grated sharp cheddar, and more.

Yes, Carrot Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Souffle

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