Carrot Soufflé

Okay, whether you are like me, you’ll manufacture out the word “soufflé” and think, “too much work, too hard.” Let me guarantee you that not only is that carrot soufflé as easy as they come, it’s gobsmacking good. My father made a half batch a couple weeks ago and the three of us devoured it within minutes. He thereupon made a full batch a few days ago, left for an hour and returned to find a third of it gone (that would be my doing). “Hey, you know it serves eight!” Uh huh. Or just the three of us. The rest was gone by the end of the

day. Dad found the recipe in a recent issue of House Beautiful. The recipe credit goes to Sam Beall, author of The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life. Other than its impossible-to-screw-up-ness and over-the-top deliciousness, I additionally love how easy that recipe lends itself to adaptations. I want to produce a parsnip version of it (maybe with a bit of horseradish and parsley). Or one could dress it up further with a touch of ginger or thyme.

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