PUFFED CARROT CASSEROLE
This rich and flavorful side-dish recipe comes from Annette Ingerman of Baltimore.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher.
- Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour.
COMPANY'S COMING CARROT PUFF BAKE
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
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
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
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 WELLINGTON
Provided by Katie Lee Biegel
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- On one prepared baking sheet, toss the carrots with the olive oil, honey and some salt and pepper. Bake until fork-tender, 20 to 25 minutes. Remove from the oven and reduce the oven temperature to 400 degrees F.
- Put the mushrooms in a food processor and pulse until finely chopped. In a medium skillet over medium heat, melt the butter. Add the garlic and shallots and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the mushrooms and cook until all the water has been released and the mushrooms are browned, 8 to 10 minutes. Season with salt and pepper. Let cool completely. (This step can be done a day or two in advance.)
- Sprinkle a clean, flat surface with flour. Use a floured rolling pin to roll out the puff pastry to approximately a 10-by-12-inch rectangle. Use a spatula to spread the mushroom mixture onto the pastry dough, leaving a 1/2-inch border. Place the carrots in an even row onto the mushroom mixture, alternating big and little ends to make the layer flat. Sprinkle with the goat cheese and parsley. Use a pastry brush to coat the border of the pastry with egg wash, then roll the pastry 3 times onto itself, into a cylinder. Tuck the ends of the pastry under and pinch the ends closed with your fingers. Place on the remaining prepared baking sheet. Use the pastry brush to lightly coat the wellington in egg wash, taking care not to miss any spots. Using a paring knife, cut 4 slits down the center of the pastry.
- Bake until golden brown, 20 to 25 minutes. Let stand 5 minutes before slicing.
CARROT PIGS IN A BLANKET
Swapping a hot dog for a carrot takes a bold dose of spices to tame the vegetal sweetness and transform the carrot into a savory treat. Bake the puff pastry until really brown and crisp, so it is fully-cooked through and contrasts with the soft carrot.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 18 carrot pigs in a blanket
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool.
- Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you'll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.
RUTABAGA AND CARROT PUFF
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
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
GOLDEN-GLAZED CARROT, MUSHROOM & HAZELNUT TART
Vegetarian guests? This individual puff pastry pie makes the perfect, stress-free offering
Provided by Good Food team
Categories Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Pop the carrots in a pan of boiling water and cook for 4-5 mins until tender. Spread the carrots out in one layer on a baking tray. Carefully toss with olive oil, seasoning and half the maple syrup. Bake for 20 mins, turning once.
- Next, place the pastry rectangle on a baking parchment-lined baking sheet. Score a 1cm border. Prick the centre area with a fork and put in the oven for 12 mins with the carrots.
- Fry the shallot in butter until totally soft, then stir through the mushrooms. Fry for several mins until mushrooms are tender and the mixture is dry. Spread out on a plate to cool. Whizz a third of the mushroom mixture with the nuts, cream cheese, tarragon and seasoning, so you have a coarse texture. Tip into a bowl and stir through the remaining mushroom mix.
- Remove the pastry base from the oven and gently press down the centre area with the back of a spoon. Spread the mushroom mix inside and lay the glazed carrots on top. You may need to tuck the ends round to fit the carrots in. Drizzle over the remaining maple syrup and bake for a further 12-15 mins until the pastry is golden. Sprinkle with a few tarragon leaves and some more chopped nuts to serve.
Nutrition Facts : Calories 702 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 29 grams sugar, Fiber 11 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
OLD FASHIONED CARROT PUDDING
I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.
Provided by Carol Shorter Hicks
Categories World Cuisine Recipes European UK and Ireland English
Time 4h20m
Yield 12
Number Of Ingredients 18
Steps:
- In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
- Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
- To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g
More about "carrot puff recipes"
CARROT PUFF AKA CARROT SOUFFLE -THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.5/5 (4)Total Time 1 hr 15 minsCategory SidesCalories 279 per serving
- Melt butter. In a blender, combine eggs, melted butter, sugar, flour, baking powder and vanilla. Blend well. Add carrots. Blend till combined.
- Bake in a greased 8 x 8-inch glass dish for 45 minutes, or until just firm. I used 3 smaller ceramic baking dishes and reduced the time.
DR. PRAEGER'S CARROT PUFFS | DR. PRAEGER'S SENSIBLE FOODS
From drpraegers.com
Estimated Reading Time 1 min
LOVE CHILD ORGANICS DUCKS CORN PUFF SNACKS, TOMATO, CARROT, 30G …
From amazon.ca
Reviews 32
CARROT PUFFS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARROT, BLUEBERRY SUPERFOOD PUFF | HAPPY BABY ORGANICS
From happyfamilyorganics.com
ASTRAY RECIPES: CARROT PUFF
From astray.com
PARSNIP CARROT PUFF - BCFRESH VEGETABLES
From bcfresh.ca
CARROT PUFFS - WALMART.COM
CARROT PUFF - CHAMPSDIET.COM
PUFFS 43G GRAIN FREE CARROT BEET – NATURE SANTE
From naturesante.ca
CARROT PUFF - BIGOVEN
From bigoven.com
DR PRAEGER'S CARROT PUFFS NUTRITION FACTS
From fastfoodnutrition.org
CARROT PUFF CASSEROLE - GREAT FOR LUNCH OR DINNER - HARVEST2U
From harvest2u.com
CARROT TART – KALORIK
From kalorik.com
MELTY CARROT PUFFS | 6 MONTHS + BABY SNACK | ORGANIX
From organix.no
CARROT PUFF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY CARROT PUFF SALAD - DR. PRAEGER'S SENSIBLE FOODS
From drpraegers.com
CARROT PUFF RECIPE BY CHEF.JACKSON | IFOOD.TV
OUR FOODS | ORGANIX
From organix.com
MY GRANDMOTHER'S CARROT VEGGIE PUFF RECIPE - THE OT TOOLBOX
From theottoolbox.com
EASTER CARROT-SHAPED APPETIZERS MADE WITH PUFF PASTRY
From tastetopics.com
LIFEWITHROZY - HOW TO MAKE CARROT PUFF PUFF | FACEBOOK
From facebook.com
CARROT PUFF PASTRY CONES. I'M CRAZY-CURIOUS ABOUT THIS RECIPE ...
From pinterest.ca
BEST MINI CARROT POT PIES - HOW TO MAKE MINI CARROT POT PIES
From countryliving.com
MELTY CARROT PUFFS FOR BABIES | 6 MONTHS+ | ORGANIX
From organix.com
SWEET POTATO & CARROT SUPERFOOD PUFFS | HAPPY BABY ORGANICS
From happyfamilyorganics.com
BEST CARROT TART RECIPE - HOW TO MAKE A CARROT TART
From thepioneerwoman.com
CARROT PUFFS AT WHOLE FOODS MARKET
From wholefoodsmarket.com
CARROT PUFFS| FINGER FOODS - PUFFS| ORGANIX
From organixfood.dk
CARROT PUFF RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
CARROT CREAM PUFFS RECIPE | EATINGWELL
From eatingwell.com
CARROT AND ONION PUFF | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
VEGGIE BABY PUFFS // CARROT & BEET PUFFS // SERENITY KIDS®
From myserenitykids.com
DIABETIC RECIPES | CARROT PUFF | DESTINATION DIABETES
From adwdiabetes.com
RECIPE FOR CARROT PUFF | ALMANAC.COM
From almanac.com
CARROT PUFF PASTRY TART RECIPE
From crecipe.com
RUTABAGA PUFF CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CARROT PUFF – THIMBLEANNA
From thimbleanna.com
CARROT PUFFS | ORGANIX
From organixfood.ch
#time-to-make #course #main-ingredient #preparation #low-protein #side-dishes #vegetables #dietary #low-in-something #carrots #4-hours-or-less
You'll also love