Ingredients
2 lbs carrots
1 cup whole milk
1 cup saltines craker crumbs
1 cup grated sharp cheddar
1/3 cup minced shallot
1 tblespoon unsalted butter
1 tsp salt
1/8 tsp cayenne
1/4 tsp black pepper
3 large eggs
Preparation
Pre heat oven to 350. butter a 2 quart souffle dish.
Put carrots in a large pot and cover w/ an inch of salted water. Bring to a boil, reduce heat and simmer about 10 mins, until knife tender.
Strain carrots and puree in a food processer and transfer to a large bowl. Stir in milk, craker crumbs, cheese, shallot, butter, salt, cayanne and black pepper.
In a large bowl, use an elec mixer to beat eggs until foamy and then wisk into carrot mixture.
Transfer to dish and bake for 40-45 minutes until puffed and light brown on top.
