![Carrot Souffle](https://cdn.statically.io/img/www.southernliving.com/thmb/bnz4SCB594g4nN1dc9ufaWts4kE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/southern-living-Carrot_Souffle_003-dbfdb041b260492082efcc3aeb968dd3.jpg)
Caitlin Bensel; Food Styling: Torie Cox
You might see the word soufflé and think hours of work ahead, but rest assured, it's a cinch to make and utilizes your favorite casserole dish. It’s simple, light, and travels well. Plus, it brings a colorful hue to the table.
The sweetness from the carrots meets a slight heat from the cayenne and the foamy eggs give it the soufflé-type fluffiness. This warm, comforting dish is the perfect addition to your Thanksgiving line up, but is just as good made year-round.
Ingredients
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2 lbs. carrots, peeled and cut into 1/4-inch-thick rounds
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1 cup whole milk
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1 cup saltine cracker crumbs
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3/4 cup grated sharp Cheddar cheese
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1/3 cup minced onions
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1 Tbsp. unsalted butter, plus more for baking dish, at room temperature
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1 tsp. kosher salt
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1/8 tsp. cayenne pepper
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1/4 tsp. freshly ground black pepper
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3 large eggs
Directions
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Preheat the oven to 350°F. Butter a 2-quart soufflé dish or baking dish. Set aside.
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Put the carrots into a large pot and cover with about an inch of salted water. Bring to a boil over high heat, reduce the heat, and simmer the carrots for about 10 minutes, until tender when pierced with the tip of a sharp knife.
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Strain the carrots, purée in a food processor, and transfer to a large bowl. Stir in the milk, cracker crumbs, cheese, onion, butter, salt, cayenne, and black pepper.
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In a large bowl, use an electric mixer or wire whisk to beat the eggs until they are foamy, and then whisk them into the carrot mixture.
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Transfer the carrot mixture into the prepared soufflé dish and bake for 40 to 45 minutes, until puffed and light golden brown on top. Serve warm.