Best Carrot Puff Recipes

RUTABAGA AND CARROT PUFF

Steps:

• Combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. Reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
• Transfer vegetables using a slotted spoon to a food processor or blender. Continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. Add reduced broth mixture to vegetables in food processor; blend until very smooth. Transfer mixture to a bowl and cool to room temperature.
• Stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish.
• Melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. Spread buttered pecans around the edge the vegetable mixture, creating a border. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Bring vegetable mixture to room temperature, about 30 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
• Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.

COMPANY'S COMING CARROT PUFF BAKE

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart baking dish.
• Cook the carrots in a saucepan until fork-tender, about 15 minutes drain VERY well (you might even want to pat dry with a paper towel) cool slightly.
• Place the cooled carrot in a food processor and process until smooth.
• Add in all remaining ingredients; pulse to combine.
• Transfer to baking dish.
• Bake for about 40 minutes or until puffed and set.

CARROT PUFF

Steps:

• Spray an 8" baking dish.
• Preheat oven to 350°.
• Cook carrots in salted water until done and drain.
• Place butter, eggs, sugar, flour, baking powder and vanilla in a blender or food processor.
• Blend and add carrots a little at a time till pureed.
• Pour into prepared baking dish and bake for 45 minutes or until set.
• Let stand 5 minutes before serving.

CARROT PUFF

Steps:

• 1. Spray 8X8" pan with Pam. Cook carrots until tender (about 20 minutes). Blend margarine, eggs, sugar, flour, baking powder and vanilla until well blended.
• 2. Add carrots & puree. Pour into baking dish should be about 1" deep. Bake at 350 for 45 minutes or until firm.

CARROT PUFF

Steps:

• Boil carrots until tender. Drain. Place 1/2 of the ingredients butter, eggs, sugar, flour, baking powder, and vanilla in blender. Add 1/2 of carrots a little at a time and puree mixture. Pour into greased 13x9 pan. Repeat with remaining half of ingredients and carrots. (Doing it all at once is too much for blender to hold). Bake at 350 degrees for 45 minutes. or until firm. Let sit 5 minutes before serving.