No whipping or folding egg whites is needed to make this Spring Carrot Soufflé Recipe in the blender.
– a two pound bag of carrots, peeled, trimmed, and cut into one inch slices. – 1 cup buttermilk, you can also use regular whole milk – 5 large eggs – 1 tsp salt – 6 tablespoons unsalted butter – 2 Tbsp brown sugar – 1 1/2 cups shredded sharp cheddar cheese – 1/4 cup all-purpose flour – 1 teaspoon baking powder
Turn on oven to 350F and grease baking dish. I used a circular 2-quart dish, but an 8x8 square baker works too.
Add carrots to boiling water with a teaspoon of salt. Tenderize carrots by gently boiling. Use a sharp knife to check. Drain.
Meanwhile, I blend buttermilk, eggs, and salt in my Vitamix (or food processor). Add drained cooked carrots, butter, and sugar and blend until smooth.
Pour the mixture into a bowl and add cheese, flour, and baking powder. Pour into your dish and spread evenly.
Bake for an hour or longer until puffed and just starting to brown (cover loosely with foil if it browns too soon.)
Nothing should jitter in the center or look damp inside the gaps. Serve hot with chopped chives.