Carrot Puff or Souffle
This particular recipe for “Carrot Puff” was made famous around Indianapolis by a certain caterer. With eggs and baking powder to leaven, the carrot batter rises then sinks like a souffle. Since the egg whites aren’t separately whipped, the texture is denser than a typical dessert souffle, but it’s still a lovely addition to any meal. A healthy dose of sugar makes it almost like a dessert, but it’s truly a side dish. You may want to save it for a special occasion—though I served it on a weeknight when my mother-in-law was visiting and she went back for seconds!
Vibrant and Delicious!
My mother taught me that a table (and a plate) should be full of color, texture and pattern. Ever stylish and artistic, I took her word as gold. She never owned busy dishes—they were either glass, white or black so not to compete with the beauty of the food she prepared. We wouldn’t have mashed potatoes and cauliflower in the same meal. There needed to be a pop of color. That’s what this carrot dish provides. The gorgeous orange of the carrots makes for a happy plate, don’t you think?
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about A Vegetarian Thanksgiving and is hosted by Susan Pridmore who blogs at The Wimpy Vegetarian. This may be heresy to many who yearn for the traditional dinner, but this menu will either motivate you to nix the turkey this year, or at least provide inspiration for a new fabulous appetizer and side dishes. And we didn’t forget dessert for some sweet (gorgeous) endings to your meal.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
More Vegetarian Thanksgiving Recipes:
A Vegetarian Thanksgiving
- Caramelized French Onion Dip with Homemade Potato Chips from Creative Culinary
- Spiced Acorn Squash with Charred Poblano Pepper Chickpea Cornbread Stuffing from The Wimpy Vegetarian
- Moroccan Pilaf and Vegetable Stuffed Squash from The Heritage Cook
- Mushroom Leek Cornbread Stuffing from Mother Would Know
- Celery Root Mash from Stetted
- Stovetop Green Bean Casserole from All Roads Lead to the Kitchen
- Carrot Puff from That Skinny Chick Can Bake
- Broccoli Casserole from Never Enough Thyme
- Potato Gratin from Miss in the Kitchen
- Maple Pumpkin Bread Pudding from Whole Food Real Families
- Caramel Pumpkin Mousse with Cocoa Nib Streusel from Pastry Chef Online
Serves: 6 servings
- 1 pound carrots, peeled and sliced
- 4 ounces butter (1 stick), melted
- 3 eggs
- ½ cup sugar
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- Salt to taste
- Preheat oven to 275º.
- Cook carrots in salted water till well done. Drain well.
- 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.