Carrot Puff #ProgressiveEats

Carrots are often on our holiday table. Bill loves them with butter and a touch of brown sugar, but sometimes I even add bourbon and maple syrup. For a delectable twist, why not make a Carrot Puff, the souffle-like side dish that will capture your heart!
Carrot Puff | A lovely twist for your vegetable course

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!

Carrot Puff | A lovely twist for your vegetable course

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?

Carrot Puff | A lovely twist for your vegetable course

Progressive Eats

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.

Progressive Eats

More Vegetarian Thanksgiving Recipes:

A Vegetarian Thanksgiving

Starters

Main Dish

Side Dishes

Sweet Endings

Carrot Puff #ProgressiveEats
 
Prep time
Cook time
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An elegant carrot dish made popular by Thomas Caterers of Distinction
Author:
Recipe type: Side Dish
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 275º.
  2. Cook carrots in salted water till well done. Drain well.
  3. Melt butter. In a blender, combine eggs, melted butter, sugar, flour, baking powder and vanilla. Blend well. Add carrots. Blend till combined.
  4. 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.
Carrot Puff | A lovely twist for your vegetable course

Comments

  1. This is the first time I know of a carrot puff recipe. So new and so interesting 🙂

  2. If I had grown up in your mom’s home (or yours, for that matter), I’m sure I’d be a more well-rounded eater. I used to eat nothing but beige food with not a pop of color anywhere! lol This carrot puff is gorgeous and I’m sure is delicious besides being colorful. Hope you and your family have a wonderful Thanksgiving, Liz!

  3. Such a gorgeous color Liz! It would add a note of cheer to any table!

  4. I love colorful foods too, but since I bake so much that can be tough. I feel like all the foods on my blog are brown. This carrot puff sounds great and definitely adds an autumnal pop of color. Happy Thanksgiving, Liz!

  5. Yummy! I tried your carrot souffles before and really loved them 🙂

  6. Lynn@Happier Than A Pig In Mud says:

    I’ve never heard of carrot suffle before but it looks beautiful:@)

  7. This is such an interesting recipe Liz, I love the color of this carrot puff…vanilla is a nice touch.
    Have a great week 🙂

  8. What a beautiful and delicious looking dish. I’d be almost tempted to see if I could pass it off as dessert:) An the name “carrot puff” makes me think it will be so light as it goes down – like eating an orange cloud.

  9. I also have never heard of a carrot puff, but what a fabulous addition to any meal Liz! Creamy, luscious, light and packed nutrients, this is a winner any day of the week. The colors would make any holiday buffet glow with warmth. I love this and can’t wait to try it!

  10. Wow – that looks amazing Liz! A perfect side for the Thanksgiving or Christmas table. Happy Thanksgiving to you and yours!!!

  11. I love how simple this recipe is, yet so so extravagant all at the same time (with carrots too!)….Ill certainly be trying this out this thanksgiving!

  12. This is something new to me! Since it’s got lots of carrots in it, I shall declare it a healthy dessert 😀

  13. This carrot puff adds a pop of color to any table. I love anything souffle, so this is definitely gets my thumbs up. I also like that you didn’t beat the egg whites separately, makes the process even easier. Happy Thanksgiving, Liz!

  14. Lovely color, and they look tasty indeed. Thanks Liz!

  15. Wow! This looks spectacular. Definitely going to be making this — and I know just which carrot-crazed friend I’ll be serving it to! Thanks! And Happy Thanksgiving!

  16. Very cool! I would have never thought of this but I am excited to try it! With little kids at home I am all about finding a way to get more veggies in them!

  17. YES! This is totally amazing! Love everything which contains carrots!

  18. I have never heard if carrot puff! I am so curious now, I thought it was a potage at first. I am so putting this at the top of the to do list!

  19. Lizzy,
    Your carrot puffs look delicious. We don’t usually have carrots during the holidays but these carrot puffs would surely be welcome. Have a lovely Thanksgiving tomorrow.
    Annamaria

  20. WINNING! My carrots have all just come through, can totes give this beautiful dish a whirl. Love the colour especially, it is very festive. 🙂

  21. Never thought about a mini carrot souffle. But it does look to be quite delectable with a touch of Bourbon and maple syrup!

  22. I’ve never seen this dish but I can tell you, it’s absolutely gorgeous. I bet it would be stunning using butternut squash too! When baked in a larger container, do you slice squares out or spoon like mashed potatoes?
    My parents had the same theory about plates and so my wedding china is just white porcelain and gold edging. I’d love to change my day to day China to white (it’s a blue or yellow patterned rim) but it’s from my late MIL so I doubt that’ll happen anytime soon.

  23. These look so good, Liz! I would love to try them and they look perfect for Thanksgiving or any fall meal.

  24. What an interesting dish!
    Bookmarked!

  25. Mary Hirsch says:

    Love the idea of this this, Liz. And, your Mom was right about what a table needs to enhance delicious food. This certainly is something I would like also. I am always looking for easy sides that are a bit unusual. Honestly, this would be great with brisket.

  26. This is what I call a pop of color! My meat loving hubby might not be a fan of this but it is something I’d love to try.

  27. Yum! Souffle all the things!

  28. I love the look, the name, and the sound of this side dish! I think this would fit in perfectly at our holiday table…plus, it’s a new way to enjoy carrots and you’ve gotta love that.

  29. Your mom and mine were on the same page and even on those nights when I’m just in a ‘whatever is leftover is fine’ mode; I have to have that pop of color. It’s one reason I always keep frozen peas and carrots in stock!

    Looks simple but perfect Liz.

  30. That’s an excellent, special side dish dear Liz! We aren’t used to adding sugar to our savory dishes here in Greece (as well as vanilla), but we most definitely give this a try. It looks fabulous!
    Could we substitute vanilla for another spice, like anise? Have you ever tried that?
    Thank you for the amazing idea!
    …and MERRY CHRISTMAS! Lots of hugs from both of us.
    Panos and Mirella
    xoxoxo

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