Fluffy Savory Carrot and Cheddar Casserole

Peel the whole carrots, trim the green tops and root ends, and cut the flesh into 1 cm thick rounds.

Place the sliced carrots in a steamer basket over simmering water, cover with a tight-fitting lid, and steam until completely tender throughout and easily crushed with a fork, approximately 15 minutes.

Preheat your oven to 175C (350F) and lightly grease the 2-liter ceramic baking dish with a thin film of butter.

Transfer the hot steamed carrots into a food processor and process until a smooth puree forms, scraping down the bowl sides as necessary.

In a large mixing bowl, combine the warm pureed carrots, egg yolks, 30 grams of melted butter, whole milk, Dijon mustard, baking powder, fine sea salt, minced thyme, black pepper, and nutmeg, whisking until thoroughly emulsified.

Fold 150 grams of shredded cheddar cheese and 30 grams of finely crushed saltine crackers into the carrot mixture using a silicone spatula.

In a clean, dry medium mixing bowl, beat the 3 egg whites using an electric hand mixer on medium-high speed until soft peaks form that gently curl over when the beaters are lifted.

Add one-third of the whipped egg whites to the carrot base and stir gently to lighten the batter, then add the remaining egg whites and gently fold with a silicone spatula until no white streaks remain.

Pour the aerated carrot mixture into the prepared ceramic baking dish and level the surface lightly with your spatula.

In a small bowl, toss 30 grams of coarsely crushed saltine crackers with 15 grams of melted butter and smoked paprika, then scatter evenly across the top of the casserole.

Bake uncovered at 175C (350F) for 30 to 35 minutes until the casserole is puffed, the edges are golden, and an instant-read digital food thermometer inserted into the center reads at least 71C (160F) for egg safety.

Remove the casserole from the oven and allow it to rest undisturbed for 10 minutes on a wire rack to settle its delicate crumb before scooping and serving.