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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from Recipes from our Family Tree, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# carrots, peeled and course chopped (abt 1/4" pieces)
1-tblsp butter (plus more for baking dish)
Course salt
1-C whole milk
1-C saltine cracker crumbs
3/4-C grated extra sharp white cheddar cheese
1/3-C finely chopped onion
1/4- tsp fresh ground black pepper
1/8-tsp cayenne pepper
3-large eggs
Directions:
Directions:
Pre-heat oven to 350 deg. Place carrots in stock pot, cover with water and generously salt the water.
Cook until tender (about 10-15 min)
Strain and transfer to food processor or blender, process until pureed.
Transfer puree to a large bowl, stir in milk, cracker crumbs, cheese, onion, butter, salt to taste, black pepper and cayenne.
In a separate bowl beat eggs till foamy, fold into carrot mixture.
Butter a 2 quart baking dish. Pour mixture into dish, bake 40-45 minutes

 

 

 

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