Perfectly Fluffy Carrot and Cheddar Souffle
This savory carrot and cheddar soufflé takes carrots from garden-variety to guest-worthy—fluffy, cheesy, and just sweet enough to keep 'em guessing. It’s the kind of side dish that sidles up beautifully to holiday ham, turkey, or whatever roast you’re showing off.
Servings: 10 servings
Cost: $0.87 per serving
Equipment
- 2-quart souffle or 10 (6 ounce) ramekins
Ingredients
- 2 pounds carrots fresh; peeled and cut into 1/4-inch rounds
- 1 cup whole milk
- 1 cup Saltine Cracker crumbs
- 3/4 cups aged sharp cheddar cheese grated
- 1/3 cup onion minced or grated
- 1 tablespoon unsalted butter room temperature; more for greasing the soufflé dish
- 2 teaspoons Kosher salt divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper additional to taste
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 2-quart soufflé dish or any similarly sized baking dish. Set it aside while you prep the rest.1 tablespoon unsalted butter
- Place the carrots in a large pot and cover them with about an inch of cold water. Add a teaspoon of the Kosher salt to the pot and bring to a rolling boil over high heat, then reduce the heat and let them simmer for roughly 10 minutes, or until the carrots are fork-tender.2 pounds carrots, 2 teaspoons Kosher salt
- Drain the cooked carrots well and transfer them to a food processor. Blend until smooth and velvety, then scoop the purée into a large mixing bowl.
- To the carrot purée, add the milk, saltine cracker crumbs, shredded cheddar, minced onion, butter, remaining teaspoon of salt, black pepper and cayenne. Stir until everything is well combined.1 cup whole milk, 1 cup Saltine Cracker crumbs, 3/4 cups aged sharp cheddar cheese, 1/3 cup onion, 2 teaspoons Kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1 tablespoon unsalted butter
- In a separate bowl, beat the eggs using an electric mixer until light and foamy. Gently fold the eggs into the carrot mixture, making sure not to deflate too much of that airy texture.3 large eggs
- Pour the finished mixture into your prepared dish(s) and slide it into the oven. Bake for 40 to 45 minutes, or until it’s puffed, golden on top, and just set in the center. Serve it warm and watch it disappear.
Video
Notes
To Assemble 10 Individual (6 ounce) Ramekins: Distribute the carrot batter evenly between generously buttered ramekins and place atop a baking sheet. Bake for 20 to 25 minutes but begin checking for doneness at 16 minutes—look for gentle puffing. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
A Side Note About Salt: Saltines naturally have a salty flavor, so if you're watching your sodium intake, try using 'unsalted tops' Saltines (yes, they are a thing) or skip adding extra salt when seasoning the mixture.
Make Ahead: Make the carrot mixture ahead of time, leaving out the eggs, and refrigerate. When ready to bake, beat the eggs and fold them in for maximum fluffiness.
Store leftovers: In an airtight container in the fridge and enjoy within 3 days for best flavor and texture. Not ideal for the freezer since the texture may change.
Reheat: Gently in the oven (not the microwave) to preserve its signature lightness.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 680mg | Potassium: 374mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15407IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 1mg