Savory Carrot Soufflé
Fluffy, creamy carrot soufflé is a great side dish to add to your lineup for any dinner or holiday celebration.
Servings: 8
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 pounds carrots peeled and sliced
- 1/2 cup chopped yellow onion
- 1 cup whole milk divided use
- 1 1/2 cups grated gruyere cheese 6 ounces
- 1 tablespoon unsalted butter room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3 large eggs
Instructions
- Place an oven rack on the center shelf and preheat the oven to 350°F. Grease a 2-quart baking dish.
- Heat the olive oil in a large saucepan over medium heat. Add the carrots and onions. Stir for a couple minutes, then cover, reduce the heat to low, and cook for 15-20 minutes, or until carrots are fork-tender.
- Transfer the carrots and onions to a food processor. Add half of the milk, then pureé until smooth.
- Transfer the pureé to a large bowl and add the remaining milk, cheese, butter, flour, salt and pepper, stirring to combine.
- In a separate bowl, whisk the eggs together for about 30 seconds. Stir the eggs into the carrot mixture until evenly combined.
- Transfer the mixture into the prepared baking dish and bake for 45-50 minutes, or until the souffle is puffed up slightly and lightly golden. Let cool for 5 minutes before serving.
