Sam Bealls Carrot Soufflé Recipes

SAM BEALL'S CARROT SOUFFLé

Sam Beall's Carrot Soufflé image

This is more of a casserole than a traditional soufflé. It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident. The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year. Use the sweetest carrot you can find, and grate the onions on the same grater you use for the cheese to save a little prep and clean-up time. Many of the steps are easy enough for children, making it a great dish for teaching cooking skills. It will become part of your winter rotation, and travels well.

Provided by Kim Severson

Categories casseroles

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, at room temperature, plus more to butter the dish
2 pounds carrots, peeled and sliced into 1/4-inch rounds
1 tablespoon kosher salt, plus 1 teaspoon
1 cup whole milk
1 cup crushed saltine crackers
3/4 cup, or about 3 ounces, grated sharp Cheddar
1/3 cup minced or grated onion (about 1/2 medium onion)
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 large eggs

Steps:

Heat oven to 350 degrees. Butter a 2-quart soufflé dish or baking dish.
Put the carrots in a large pot and cover with about an inch of water. Add a heaping tablespoon of salt and boil the carrots until they are tender enough to yield to the tip of a knife, about 10 minutes.
Strain the carrots and purée them in a food processor. Put them in a large bowl; stir in the milk, cracker crumbs, cheese, onion, butter, cayenne, black pepper and remaining salt.
In another bowl, beat the eggs until they are quite foamy. Using a whisk and a gentle touch, mix the eggs into the carrot mixture.
Scrape the mixture into the buttered dish and bake for about 45 minutes, until the soufflé is slightly puffed, light golden brown and pulling away from the sides of the dish. Serve warm.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 6 grams, TransFat 0 grams

CARROT SOUFFLE

Carrot Souffle image

An excellent side dish, or have it for brunch.

Provided by LOUETTA

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g

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