Carrot Soufflé

If you're looking for a show-stopping dish to serve at Easter or your next dinner party, look no further than this carrot soufflé. It has everything you love about soufflés: an airy, delicate texture that almost melts in your mouth, the creamy richness of milk and cheese set with eggs, and, of course, the sweetness and vivid colour of carrots. Pair it with baked ham or lamb for lunch or dinner, or serve it alongside a green salad for brunch. And trust me when I say this soufflé is easy - there's absolutely no whipping of egg whites.

2 lbs carrots, peeled and cut into ½" thick rounds
1 cup whole or 2% milk
5 large eggs
1¼ tsp. kosher salt
6 Tbsp. (¾ stick) unsalted butter, cut into small pieces, plus more for the baking dish
1½ cups sharp cheddar cheese, shredded (about 6 oz)
¼ cup all-purpose flour, unbleached
1 tsp. baking powder

Arrange a rack in the middle of the oven, remove any racks above that rack, and heat to 350°F. Coat a 2 qt soufflé dish or (8x8x2) baking dish, generously with butter; set aside.

Fill a large saucepan halfway with water, season generously with salt, and bring to a boil over medium-high heat. Add the carrots and simmer, reducing the heat as needed, until very tender, 10-12 minutes. Drain well.

Place the milk, eggs, and salt in a food processor fitted with the blade attachment or blender and process or blend until smooth. Add the cooked carrots and butter and process or blend until very smooth. Transfer to a large bowl.

Add the cheese, flour, and baking powder and stir until combined. Transfer to the prepared dish and spread into an even layer. Bake until puffed and just set in the middle, about 1 hour in a soufflé dish, 45 to 50 minutes in the baking dish. Serve immediately.

Makes 4-6 side servings.

Make ahead: The carrots can be cooked and refrigerated up to 1 day ahead. Let come to room temperature before blending with the milk and eggs.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a low-heat oven for the best texture.