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Carrot Soufflé

Elise Bauer
  • 0 minutes
  • Serves 8

INGREDIENTS

2

lbs carrots, peeled, sliced into 1/2-inch rounds

Salt for salting cooking water

1 cup

whole milk

1 cup

Saltine cracker crumbs

3/4 cup

grated sharp cheddar cheese

1/3 cup

minced onion

1 tbsp

room temperature unsalted butter

1 tsp

Kosher salt

1/8 tsp

cayenne

1/4 tsp

black pepper

3

large eggs