Carrot Soufflé
Appetizers • European
Description
Carrot Soufflé
Ingredients
- Turnips 0 lbs
- Coarse Salt to taste
- Milk 1 cup
- Graham Crackers 1 piece
- Onion 5 oz
- Butter 1 tablespoon
- Cheshire Cheese 5 oz
- Cayenne Pepper 0.1 teaspoon
- Ground Black Pepper ¼ teaspoon
- Large eggs 3 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease a 2-liter round baking dish with butter.
Step 2
Peel the carrots and slice them into thin rounds. Transfer to a pot, cover with water, add salt, and cook for about 10 minutes until tender. Drain and puree using a blender.
Step 3
Transfer the carrot puree to a bowl and slowly mix in the milk while stirring continuously. Then add the finely crushed crackers, grated cheese, finely chopped onion, softened butter, 1 teaspoon of salt, black pepper, and cayenne pepper.
Step 4
In another bowl, beat the eggs well and incorporate them into the carrot mixture. Gently mix.
Step 5
Pour the mixture into the prepared dish and bake for about 40–45 minutes until the soufflé rises and is covered with a golden crust.
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