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