Best Carrot Puff Recipes

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RUTABAGA AND CARROT PUFF



Rutabaga and Carrot Puff image

This is a family favorite at holidays, particularly among the adults. Shallots can be substituted for onion and hazelnuts substituted for pecans if desired.

Provided by Meg from Ottawa

Categories     Main Dish Recipes     Casserole Recipes

Time 10h5m

Yield 6

Number Of Ingredients 12

4 carrots, peeled and cut into 1/2-inch chunks
1 rutabaga, peeled and cut into 1/2-inch chunks
½ onion, chopped
1 ½ cups chicken stock
¼ cup butter, divided
1 tablespoon brown sugar
1 pinch freshly grated nutmeg
2 eggs, slightly beaten
1 tablespoon all-purpose flour, or as needed
2 tablespoons baking powder
salt and ground black pepper to taste
½ cup finely chopped pecans

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.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 16.9 g, Cholesterol 82.5 mg, Fat 16.3 g, Fiber 4.1 g, Protein 4.6 g, SaturatedFat 6.1 g, Sodium 783.9 mg, Sugar 9.1 g

COMPANY'S COMING CARROT PUFF BAKE



Company's Coming Carrot Puff Bake image

Serve this along side of a pork or beef roast or turkey dinner, your guests will rave! if you are making this for a large gathering then make two separate recipes in two baking dishes -- this is also a great way to get kids to eat their veggies :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs carrots, peeled and chopped
2/3 cup sugar
1/4 cup sour cream (low-fat is okay)
3 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
2 tablespoons melted butter
2 teaspoons baking powder
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 large eggs, beaten

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



Carrot Puff image

Make and share this Carrot Puff recipe from Food.com.

Provided by Marie

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb baby carrots
1/2 cup melted butter
3 eggs
1 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla

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.

Nutrition Facts : Calories 344.5, Fat 18, SaturatedFat 10.5, Cholesterol 146.4, Sodium 263.6, Carbohydrate 43, Fiber 1.5, Sugar 37.2, Protein 4.2

CARROT PUFF



Carrot Puff image

Served March 2014.

Provided by Club Recipes

Categories     Vegetables

Time 45m

Number Of Ingredients 7

1 lb carrots, peeled and cut into pieces
1 stick butter, melted
3 eggs
1 c sugar
3 Tbsp flour
1 tsp baking powder
1 tsp vanilla

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



CARROT PUFF image

Categories     Bake     Thanksgiving     Quick & Easy     Dinner     Stuffing/Dressing

Yield 8 people

Number Of Ingredients 7

2 pounds baby carrots
6 eggs
6 tablespoons flour
2 teaspoons vanilla
1 cup butter
2 cup sugar
2 teaspoons baking powder

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.

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