Thanksgiving just wouldn't be complete without a fluffy orange side dish, right? This slot is usually filled by a sweet potato casserole, prepared with sugar and spices, and topped with nuts or marshmallows (or both!) Well, move over sweet potatoes: there's a new orange dish in town and it wants a place on your Thanksgiving table. The newcomer is a Carrot Souffle, and the flavors are most decidedly savory rather than sweet.
- The recipe from Sam Beall's "The Blackberry Farm Cookbook." If you want to make this dish (and you definitely should), scroll down to the bottom of this post for the recipe.
- I was very low on carrots when I made this recipe, so I regretfully had to make one third of the recipe.
- I prepared this dish gluten-free, so I eliminated the cracker crumbs. I intended to add a bit of almond flour and maybe some coconut flour, but totally forgot. The souffle turned out with a lovely texture even without the crumbs.
- The recipe is easier than most souffles, and is more relaxed to make. It doesn't puff up a great deal in the oven, and doesn't collapse when it's served.
We absolutely loved this dish, and were very sad that it only lasted for one meal. I'll be making this recipe again and again. The savory flavors from the cheese, onion and peppers match beautifully with the souffle's soft texture. This dish is versatile enough to serve with a weekday dinner, and it would be a wonderful addition to the Thanksgiving table. If you already are planning another fluffy orange side dish make them both!
Phyl, of the blog Of Cabbages and King Cakes, is hosting a special Thanksgiving-themed roundup, and I'm contributing this side dish post to his virtual Thanksgiving dinner. Check his blog later this week for a gracious plenty of fabulous holiday food, posted in plenty of time for your Thanksgiving menu-making.
adapted from Blackberry Farm
- 2 lbs carrots, peeled and sliced into rounds
- 1 cup whole milk
- 1 cup Saltine cracker crumbs (I omitted these)
- 3/4 cup grated sharp cheddar cheese
- 1/3 cup minced onion
- 1 Tbsp room temperature unsalted butter
- 1 teaspoon Kosher salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon black pepper
- 3 large eggs
Method1. Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.
2. Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.
3. Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, if using, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.
4. In a separate bowl, whip up the eggs with an electric mixer until frothy. Then whisk them into the carrot purée mixture.
5. Transfer the carrot mixture into the prepared soufflé dish and bake for 40 to 45 minutes, until puffed and light golden brown on top. Serve warm.