This Spring Carrot Soufflé Recipe is a fluffy carrot casserole made super quick and easy in the blender, there's no whipping or folding egg whites involved. It makes the perfect pairing for an Easter ham or just about any spring meal.
a two pound bag of carrotspeeled, trimmed, and cut into one inch slices.
1cupbuttermilkyou can also use regular whole milk
1 1/2cupsshredded sharp cheddar cheese
Preheat oven to 350F and lightly butter your baking dish. I used a round 2 quart dish but you can also use an 8x8 square baker.
Bring a pot of water to a boil with a teaspoon of salt and add the carrots. Gently boil the carrots until they are tender. (Check with the point of a sharp knife.) Drain.
Meanwhile, I blend the buttermilk, eggs, and salt in my Vitamix (you can also use your food processor.)
I'll add the drained cooked carrots, butter, and sugar, and blend until the mixture is completely smooth.
Pour the mixture into a bowl and stir in the cheese, flour, and baking powder. Pour into your prepared dish, spreading out evenly.
Bake for about an hour, or a little longer, until puffed up and just beginning to brown (cover loosely with foil if it seems to be browning too soon.) It shouldn't jiggle in the center, or look wet inside the cracks.
Serve while hot, with a shower of snipped chives
To make this ahead, you can keep the unbaked soufflé in the refrigerator up to a day before. Then bring to room temperature before baking.
Recipe is lightly tweaked from The Kitchn
https://theviewfromgreatisland.com/carrot-souffle-recipe/ February 25, 2019