Sams Karottenauflauf
Dieses leckere Souffle stammt von Koch Sam Bealls “The Blackberry Farm Cookbook”.
Versuchen Sie auch: Skillet Slaw
Foto mit freundlicher Genehmigung von beall + thomas photography.
Quelle: Die Martha Stewart Show, Oktober 2009
Portionen
Keegan
27.04.2023 @ 08:07
This delicious souffle comes from Chef Sam Bealls “The Blackberry Farm Cookbook”. Also try: Skillet Slaw Photo courtesy of beall + thomas photography. Source: The Martha Stewart Show, October 2009 8 servings Ingredients 1 tbsp unsalted butter, room temperature, plus more for baking dish 2 pounds carrots, peeled and sliced into 1/4-inch rounds Coarse salt 1 cup whole milk 1 cup saltine cracker crumbs 3/4 cup grated sharp white cheddar cheese 1/3 cup very finely chopped onion 1/4 tsp freshly ground black pepper 1/8 tsp cayenne pepper 3 large eggs Directions 1. Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside. 2. Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and can be easily pierced with the tip of a sharp knife, about 10 minutes. 3. Drain carrots and transfer to the bowl of a food processor; process until pureed. Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper. 4. In the bowl of an electric mixer fitted with a whisk attachment, beat eggs until foamy. Whisk eggs into carrot mixture until just combined. 5. Pour carrot mixture into prepared baking dish and bake until puffed and lightly golden, 40 to 45 minutes; serve warm.