Name: Carrot Puff
Prep time: 10 min
Total time: 75 min
Yield: Makes 6 servings.
Cuisine: Vegetables
Ingredients: 1 pound carrots (about 3 cups), peeled and cut into 1-inch pieces; 1/2 cup (1 stick) butter, melted; 3 eggs; 1/2 cup sugar; 3 tablespoons all-purpose flour; 1 teaspoon baking powder; 1 teaspoon vanilla

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This colorful Carrot Puff—also called Carrot Soufflé—is a popular side dish. Even kids and adults who aren’t fans of cooked carrots like its smooth, light consistency.

You can reduce the sugar to half if you wish; carrots are naturally sweet.

Note: Carrot Puff may be made a day ahead and refrigerated. I usually double the recipe as well, using a 9x13 pan.

Elzbieta Sekowska/Shutterstock

Photo Credit:

Elzbieta Sekowska/Shutterstock

Ingredients

1 pound carrots (about 3 cups), peeled and cut into 1-inch pieces

1/2 cup (1 stick) butter, melted

3 eggs

1/2 cup sugar

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla

Instructions

Preheat oven to 350°F. Grease an 8-inch square baking dish.

Place carrots in saucepan and cover with salted water. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain and set aside.

In a blender or food processor, combine eggs, butter, sugar, flour, baking powder, and vanilla. Add carrots a little at a time and puree.

Pour mixture into prepared baking dish. Bake for 45 minutes, or until firm.

Let stand for 5 minutes before serving.

Note: This may be made a day ahead and refrigerated. Bring to room temperature before cooking.