Carrot Puff

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Servings: 6 Difficulty: Advanced
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A light, airy souffl&# 195;©-like side dish made with sweet carrots and a rich custard base
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This elegant Carrot Puff transforms humble root vegetables into a delicate, cloud-like side dish. The recipe combines pureed carrots with a rich béchamel sauce, enriched with egg yolks for depth and folded with stiffly beaten egg whites for incredible lift. The result is a tender, savory-sweet puff that rises dramatically in the oven, offering a light texture that contrasts beautifully with heavier main courses like roast chicken or beef. Infused with just a hint of nutmeg, itâÂÂs a sophisticated yet approachable dish perfect for dinner parties or special family meals. Serve it immediately while itâÂÂs still puffed and hot for the best experience.

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Carrot Puff

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 475.3

Description

This elegant Carrot Puff transforms humble root vegetables into a delicate, cloud-like side dish. The recipe combines pureed carrots with a rich béchamel sauce, enriched with egg yolks for depth and folded with stiffly beaten egg whites for incredible lift. The result is a tender, savory-sweet puff that rises dramatically in the oven, offering a light texture that contrasts beautifully with heavier main courses like roast chicken or beef. Infused with just a hint of nutmeg, itâÂÂs a sophisticated yet approachable dish perfect for dinner parties or special family meals. Serve it immediately while itâÂÂs still puffed and hot for the best experience.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Lightly butter a 1 1/2-quart soufflé dish or baking dish.
  2. Place sliced carrots in a pot and cover with boiling water. Cook for 8 to 10 minutes until tender. Drain well.
  3. Transfer drained carrots to a food processor. Process until completely smooth. Set aside 1 cup of the mashed carrots.
  4. In a heavy saucepan, melt butter over low heat. Add flour and stir constantly until smooth. Cook for 1 minute to remove the raw flour taste.
  5. Gradually whisk in the half and half. Stir in the reserved 1 cup of mashed carrots.
  6. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat.
  7. In a small bowl, beat egg yolks until thick and pale. Gradually stir about one-fourth of the hot carrot mixture into the yolks to temper them.
  8. Pour the yolk mixture back into the remaining hot carrot mixture in the saucepan, stirring constantly to combine.
  9. Stir in salt and ground nutmeg. Allow the mixture to cool slightly.
  10. In a clean bowl, beat egg whites until stiff peaks form.
  11. Gently fold the beaten egg whites into the carrot mixture using a spatula, being careful not to deflate the whites.
  12. Pour the mixture into the prepared soufflé dish.
  13. Bake at 350ðF (177ðC) for 1 hour, or until the puff is risen, set, and lightly golden on top.
  14. Serve immediately while hot and puffed.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 475.3kcal
% Daily Value *
Total Fat 37.6g58%
Saturated Fat 16.6g83%
Cholesterol 42.3mg15%
Sodium 2833.6mg119%
Total Carbohydrate 35.9g12%
Dietary Fiber 3.7g15%
Sugars 7.4g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot puff, carrot soufflé, french side dish, vegetable puff, baked carrots, egg white, bechamel, nutmeg, light and airy, dinner party, comfort food, classic recipe
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