Unlike traditional soufflés, this soufflé is somewhat more easy-going. It doesn’t inflate that much, and consequently, won’t deflate that much either–so dashing from the oven to the table before the soufflé falls is not that big of a deal. Beets might make for a very colorful dish, and, come the Winter Share, parsnips, celeriac, turnips, and winter squash could all sub for carrots.
butter, for baking dish
2 lbs carrots, (peeled), sliced into 1/2″ rounds
salt for carrot cooking water, optional
1 c milk
1 c dry bread crumbs or cracker crumbs (such as Saltines)
3/4 c grated cheese–Cheddar, Gruyère, Parmesan…
1/3 c finely chopped onion or scallion
1 T butter, softened
2 T chopped fresh herb–dill, basil…or 1-1/2 t dried herb
1/8 t cayenne, optional
salt and pepper, to taste
3 large eggs
1. Preheat oven to 350ºF. Butter a 2-quart baking dish.
2. Put carrots into a saucepan and pour in enough water to cover by an inch or so. Add some salt, if you like. Bring to the boil, reduce heat some and cook until the carrots are very tender. Drain carrots, then purée in a food processor or by hand with a potato masher.
3. Transfer carrot purée to a large bowl. Add milk, slowly, in splashes as it were, stirring or whisking after each addition so that the mixture stays smooth. When the milk is all in, mix in the bread or cracker crumbs, grated cheese, onion, 1 T of butter, herb, cayenne, if using, salt, and pepper.
4. In a separate bowl, whisk eggs until frothy. Stir them into the carrot mixture. Transfer to the prepared baking dish. Bake for 40 – 45 minutes, until puffed up a bit and lightly browned.