Serves 4 to 6 as a side dish
- 2 pounds carrots, peeled and cut into 1/2-inch-thick rounds
- 1 cup whole milk
- 5 large eggs
- 1 teaspoons kosher salt (adjust at the end based on whether or not you add miso)
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for the baking dish
- 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tbls of white miso (red would also work)
- 1 tbls of pomegranate molasses (optional, but if omitted you might need a sharper vinegar)
- 2 dashes fish sauce
- 2 tbls white wine vinegar (to taste, just to add depth not explicitly a sour taste)
Arrange a rack in the middle of the oven, remove any racks above that rack, and heat to 350°F. Coat a 2-quart 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 to 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.
Recipe Notes
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.
