Christmas Dinner: Carrot Souffle

I've been waging a fear-based cold-war with souffle for a while now. There has been desire but no daring.

But, friends, I really wanted to show you a stunning centerpiece for your vegetarian Christmas dinner. And with my delightful nieces, and sister and brother-in-law in town, I had a perfect occasion to test something major.

So, Ms. Stewart, tear down this wall.*

I followed her carrot souffle recipe exactly, except for the buttered spring vegetables, which I skipped in favor of a small side salad.

And look, it was really really good. Light/rich, crusted/soft. I want to use the word "gentle" to describe it, which feels right/strange. You get it: paradoxes. I loved this so much.

Thanks to my brother-in-law, Stuart, for the lovely photo above.

*Pardon the Kool-Aid man; it was the only short clip I could find.