January 2, 2010

Shhhh.... There's a souffle in the oven!

Ok you don't really have to be quiet for this souffle!

I made this for Christmas dinner because, well I love carrots and I wanted to make an attempt at getting the hubs to eat cooked carrots - he hates cooked carrot with a passion so I thought maybe this would do it.

Well, his whole family was here for Christmas dinner and turns out it wasn't a hit with any of them - because none of them love cooked carrots.

Le Sigh...

Anywho, it was frigging awesome. I ate the whole thing practically myself over a week with the leftovers. Even though it didn't go over big with the hubs or inlaws they all agreed it was tasty and good, just it was carrots.

Do try this! It's so easy and so good! You won't be disappointed.

I made the recipe as is from one of my favorite blogs Simply Recipes. You can find the recipe here.

Carrot Suffle


  • 2 lbs carrots, peeled, sliced into 1/2-inch rounds
  • Salt for salting cooking water
  • 1 cup whole milk
  • 1 cup Saltine cracker crumbs
  • 3/4 cup grated sharp cheddar cheese
  • 1/3 cup minced onion
  • 1 Tbsp room temperature unsalted butter
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 3 large eggs


1 Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.

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.

Serves 8.

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