Carrot Soufflé
User Reviews
3.7
Carrot Soufflé
Description
This Carrot Soufflé starts by boiling peeled and sliced carrots until tender. The carrots are then blended with buttermilk, eggs, salt, butter, and brown sugar until completely smooth. Cheddar cheese, flour, and baking powder are folded in to form a smooth batter that will rise and set during baking.
Baked at 350°F in a buttered dish for about an hour, the soufflé becomes puffed and lightly browned with a firm center. The texture balances softness from the carrots and creaminess from the cheese, with a subtle sweetness from the brown sugar. Covering loosely with foil may prevent premature browning.
This savory side dish is ideal to serve immediately while hot, often garnished with fresh chives for color and a mild onion flavor. It complements holiday meals or comfort food menus nicely.
The recipe notes mention the soufflé can be prepared in advance and stored unbaked in the refrigerator up to one day. Bring it to room temperature before baking to ensure even cooking. The recipe is a slight adaptation from The Kitchn.
Ingredients
- carrots peeled, trimmed, and cut into one inch slices, two pound bag
- 1 cup buttermilk you can also use regular whole milk
- 5 egg large
- 1 tsp salt
- 6 tablespoons butter unsalted
- 2 Tbsp brown sugar
- 1 1/2 cups cheddar cheese shredded sharp
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350F and lightly butter your baking dish. I used a round 2 quart dish but you can also use an 8x8 square baker.
- Bring a pot of water to a boil with a teaspoon of salt and add the carrots. Gently boil the carrots until they are tender. (Check with the point of a sharp knife.) Drain.
- Meanwhile, I blend the buttermilk, eggs, and salt in my Vitamix (you can also use your food processor.)
- I'll add the drained cooked carrots, butter, and sugar, and blend until the mixture is completely smooth.
- Pour the mixture into a bowl and stir in the cheese, flour, and baking powder. Pour into your prepared dish, spreading out evenly.
- Bake for about an hour, or a little longer, until puffed up and just beginning to brown (cover loosely with foil if it seems to be browning too soon.) It shouldn't jiggle in the center, or look wet inside the cracks.
- Serve while hot, with a shower of snipped chives
Notes
- The unbaked soufflé can be refrigerated for up to one day before baking; bring to room temperature before cooking.
- Use fresh chives as garnish to add mild onion flavor and color when serving.
- Check doneness by ensuring the soufflé is set and not jiggly in the center before removing from oven.
User Reviews
Overall Rating
3.7
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