A Note Before You Start
As the original recipe states: Don't be intimidated by the word soufflé. This will not collapse on you!
Ingredients
2 lbs of carrots, peeled and cut into 1/4" thick rounds
1 cup of whole milk
1 cup of saltine cracker crumbs
1 cup of grated sharp Cheddar cheese
1/3 cup of minced onion
2 TBSP of room temperature butter - divided
1 tsp of kosher salt
1/8 tsp of cayenne pepper
1/4 tsp of freshly ground black pepper
3 large eggs
Preparation
Step 1: Preheat the oven to 350 degrees. using 1 TBSP of butter, grease a 2 quart baking dish and set aside.
Step 2: Put the carrots into a large pot and cover with about an inch of salted water. Bring to a boil over high heat, reduce the heat, and simmer the carrots for about 10 minutes, until tender when pierced with the tip of a sharp knife.
Step 3: Strain the carrots, and puree in a food processor and transfer to a large mixing bowl. Stir in the milk, cracker crumbs, cheese, onion, remaining butter, salt, cayenne, and black pepper.
Step 4: In a large bowl using an electric mixer or wire whisk to beat the eggs until they are foamy, and gently fold them into the carrot mixture.
Step 5: Transfer the carrot mixture into the prepared souffle~ dish and bake for 40-45 minutes, until puffed and light golden brown on top. Serve warm.