KIM’S CARROT SOUFFLE

2 lbs. Carrots, peeled and cut into ¼”-thick rounds
1 c. whole milk
1 c. Saltine cracker crumbs
¾ c. grated sharp cheddar cheese
¼ to 1/3 c. minced onion (to taste)
1 TB butter, room temperature
1 t. kosher salt
1/8 t. cayenne pepper
¼ t. freshly ground black pepper
3 large eggs

Preheat the oven to 350 degrees. Butter a two-quart soufflé dish or baking dish and set it aside.

Put the carrots into a large pot and cover with about an inch of salted water. Bring to a boil over high heat; reduce the heat and simmer the carrots for a about 10 minutes, until tender when pierced with the tip of a sharp knife. Strain the carrots; puree in a food processor and transfer to a large bowl. Stir in the milk, cracker crumbs, cheese, onion, butter, salt, cayenne and black pepper.

In a large bowl, use an electric mixer or wire whisk to beat the eggs until they are foamy, and then whisk them into the carrot mixture. Transfer the carrot mixture into the prepared baking dish and bake for 40 to 45 minutes, until puffed and light golden brown on top. Serve warm.