Live Real. Eat Real.

Savory Carrot Souffle

Happy Monday everyone!  I hope you all had a lovely weekend – ours was uneventful (it rained a lot).  We did finish watching the 3rd season of Mad Men on DVD and are now chomping at the bit for Season 4 to come out later this month.  That’s how we watch television – we wait for someone we know (and trust) to carry on about how good a show is then buy it on DVD…or watch it on Netflix and Amazon video like we did with the first four seasons of Dexter.

Anyone have any good suggestions for what show we should watch next?   Nothing that we have to schedule ourselves to sit down every week on a certain day at a certain time; we just don’t roll that way.

Anyhoo…moving forward.

I made this last week while staring at 2 pounds of baby carrots in my fridge that needed to be used.  I like carrots a great deal, but they don’t exactly inspire me to prepare them in new and unusual ways.  Fortunately, inspiration struck and the next thing I knew we were eating this for dinner; even The Young One, who prefers his carrots raw, ate a few bites – and willingly!

Carrot Souffle

Carrot Souffle, Plated

Savory Carrot Souffle

serves 8

2 pounds carrots, peeled and cut into large pieces
1 teaspoon kosher salt
1/2 large onion, peeled and diced
1 clove garlic, minced
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne pepper
1 cup sharp cheddar cheese, shredded
3 large eggs, separated

Preheat the oven to 350 F. Butter a 2-quart casserole or soufflé dish and set aside.

Place the carrots in a large pot and cover with water; add about a teaspoon of salt. Bring to a boil over high heat and cook until the carrots are tender, about 10 minutes. Drain and transfer to the bowl of a food processor; puree until smooth.

While the carrots are cooking, melt the butter in a small, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and nearly translucent, about 5 minutes. Add the garlic and cook one minute more. Remove from the heat and set aside.

Using an electric mixer, beat the egg whites on high until stiff, but not dry. In a separate, small bowl, beat the egg yolks with a fork until thick and lemon colored.

Transfer the carrot puree to a large mixing bowl. Stir in the onion/garlic mixture, salt, pepper, cayenne, cheese and beaten egg yolks until well-blended. Gently fold in the egg whites with a rubber or silicon spatula.

Scrape the carrot mixture into the dish and smooth with the spatula. Bake for 40 to 45 minutes, or until golden brown and slightly puffy. Serve immediately.

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