SAM BEALL'S CARROT SOUFFLé
This is more of a casserole than a traditional soufflé. It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident. The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year. Use the sweetest carrot you can find, and grate the onions on the same grater you use for the cheese to save a little prep and clean-up time. Many of the steps are easy enough for children, making it a great dish for teaching cooking skills. It will become part of your winter rotation, and travels well.
Provided by Kim Severson
Categories casseroles
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Butter a 2-quart soufflé dish or baking dish.
- Put the carrots in a large pot and cover with about an inch of water. Add a heaping tablespoon of salt and boil the carrots until they are tender enough to yield to the tip of a knife, about 10 minutes.
- Strain the carrots and purée them in a food processor. Put them in a large bowl; stir in the milk, cracker crumbs, cheese, onion, butter, cayenne, black pepper and remaining salt.
- In another bowl, beat the eggs until they are quite foamy. Using a whisk and a gentle touch, mix the eggs into the carrot mixture.
- Scrape the mixture into the buttered dish and bake for about 45 minutes, until the soufflé is slightly puffed, light golden brown and pulling away from the sides of the dish. Serve warm.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 6 grams, TransFat 0 grams
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cassie hilaire
[email protected]Overall, I thought this soufflé was a success. It was light and fluffy, and the flavor was delicate but present. I would definitely make it again.
Lucee Lu
[email protected]This soufflé was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
rue james
[email protected]I've never been a fan of soufflés, but this one was actually pretty good. It was light and fluffy, and the carrot flavor was nice. I would definitely make it again.
Sailendra Ghimire
[email protected]This soufflé was a disaster! It didn't rise properly and it was very dense. I don't know what went wrong.
Hafiz Haroon
[email protected]I thought this soufflé was just okay. The flavor was a bit bland and the texture was a little dense. I wouldn't make it again.
Comfort Oku
[email protected]This was a great recipe! The soufflé was light and fluffy, and the carrot flavor was subtle but present. I would definitely make this again.
sq sejor
[email protected]This soufflé was easy to make and turned out beautifully. The flavor was delicate and the texture was light and fluffy. I would definitely make it again.
Emily Rose
[email protected]This carrot soufflé was a bit more work than I expected, but it was worth it. It was so delicious and impressive-looking. I will definitely be making it again for special occasions.
Eunice wairimu
[email protected]This was my first time making a soufflé and I was nervous, but it turned out great! I followed the recipe exactly and it was perfect. I will definitely be making this again.
gaga alex
[email protected]I've made this soufflé several times now and it's always a hit! My family loves it and it's a great way to get them to eat their veggies. The recipe is easy to follow and the soufflé always turns out perfect.
Roger McIVER
[email protected]This carrot soufflé was a delightful surprise! I was skeptical at first, but the combination of carrots, cheese, and spices was absolutely delicious. It was light and fluffy, with a beautiful golden crust. I served it with a side salad and it was the