I love vegetable souffles. They make an excellent side dish to any meal and are super easy to make. You might be thinking: oh souffle, too fancy, too complicated. Think again my friend! It’s amazing that an easy combination of vegetables, spiced and whipped eggs can yield such a delightful dish. If you’re not into carrots (or are allergic like my brothers), then try this parsnip souffle.
Lesson learned: In the photo the souffle looks a little…chunky. Don’t worry, it’s just the onions. Next time however, I’d mix everything in the processor so that the souffle is smoother. These post cooking thoughts are reflected in the directions below.
Source: Simply Recipes
NOTE #2: The measurements below are cut in half from the original recipe.
1 lb. carrots, peeled, sliced into 1/2-inch rounds (make it easy and just buy a small bag of baby carrots cut into thirds.)
Salt for salting cooking water
1/2 cup milk
1/2 cup saltine or water crackers (can replace with gluten free option)
1/2 cup grated sharp cheddar cheese
1/3 scant cup minced onion
1/2 T. melted butter
1/2 tsp. salt
a few shakes of cayenne pepper
a few shakes of black pepper
2 large eggs
Preheat oven to 350. Butter two ceramic souffle ramekins.
1. Place carrots in a saucepan and cover with an inch of water. Add about 1/2 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender.
2. Strain the carrots and purée in a food processor.
3. Keep carrots in processor while slowly adding in the milk, a little at a time, so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, salt, cayenne, and black pepper.
4. In a separate bowl, whip up the eggs until frothy using an electric beater. Add carrot puree to eggs and whisk together until fully combined.
5. Transfer the mixture into the prepared baking dishes. Bake for 40-45 minutes, until puffed up a bit and lightly golden.