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 teaspoon Kosher salt
1/8 teaspoon cayenne
1/4 teaspoon black pepper
3 large eggs
Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.
Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender.
Strain the carrots and purée in a food processor or with an immersion blender.a blender on the counter because you are too lasy to get the food processor out if the cabinet.
Don’t wash the blender before you use it for the leek soup. That is key.
Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy.
Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.
Hold up. I’m sure this is one of those “Serve immediately” recipes. Uh, I’ll taste immediately, then refrigerate immediately, but I won’t eat all this immediately. Maybe stop here. There are three eggs. I could make this in three batches.
In a separate bowl, whip up the egg(s) until frothy. Then whisk them into the carrot purée mixture.Transfer the mixture into the prepared baking dish. Bake for 40-45 minutes, until puffed up a bit and lightly golden.
Their photo:
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My photo:
Yeah… good if you like your carrots fluffy.