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Carrot Puff

Carrot Puff recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 475.3
Dietary: Vegetarian
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
  • 4 lg Carrots, scraped and sliced
  • 1/2 cup Butter or margarine
  • 1/2 cup All purpose flour
  • 1 1/2 cup Half and half
  • 6 Eggs,separated
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground nutmeg
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Lightly butter a 1 1/2-quart soufflé dish or baking dish.
  2. 2
    Place sliced carrots in a pot and cover with boiling water. Cook for 8 to 10 minutes until tender. Drain well.
  3. 3
    Transfer drained carrots to a food processor. Process until completely smooth. Set aside 1 cup of the mashed carrots.
  4. 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. 5
    Gradually whisk in the half and half. Stir in the reserved 1 cup of mashed carrots.
  6. 6
    Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat.
  7. 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. 8
    Pour the yolk mixture back into the remaining hot carrot mixture in the saucepan, stirring constantly to combine.
  9. 9
    Stir in salt and ground nutmeg. Allow the mixture to cool slightly.
  10. 10
    In a clean bowl, beat egg whites until stiff peaks form.
  11. 11
    Gently fold the beaten egg whites into the carrot mixture using a spatula, being careful not to deflate the whites.
  12. 12
    Pour the mixture into the prepared soufflé dish.
  13. 13
    Bake at 350ðF (177ðC) for 1 hour, or until the puff is risen, set, and lightly golden on top.
  14. 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
Read it online: https://www.chefs-mate.com/recipe/carrot-puff/