The View From the Great Island
This fluffy carrot soufflé is made super quick and easy in the blender. Pair this colorful side dish with your Easter ham, or your favorite spring meal!
- a two pound bag of carrots, peeled, trimmed, and cut into one inch slices.
- 1 cup buttermilk (you can also use regular whole milk)
- 5 large eggs
- 1 tsp salt
- 6 tablespoons unsalted butter
- 2 tbsp brown sugar
- 1½ cups shredded sharp Cheddar cheese
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 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