Carrot Puff may become your new favorite holiday side dish recipe! The souffle-like side dish that will capture your heart!
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 this Carrot Souffle?
Why You’ll Love this Carrot Souffle Recipe
- 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. And it’s easier to make than a traditional souffle.
- It’s wonderful for holidays when salads can have marshmallows and vegetable dishes can have sugar!
From Amy: I make this all of the time for family get-togethers. So delicious and the kids who are very picky like it so we get veggies in. A huge win in my book.
The 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 this carrot casserole on a weeknight when my 90-pound mother-in-law was visiting and she went back for seconds!
Frequently Asked Questions
What Ingredients are Used for a Carrot Souffle?
This carrot souffle calls for the following ingredients: carrots, butter, eggs, sugar, flour, baking powder, vanilla, and a touch of salt.
The addition of both eggs and baking powder ensures it “puffs” like a souffle.
How Do You Reheat a Carrot Souffle?
It’s easy to gently microwave this carrot puff to warm up leftovers. Or cover the casserole dish with foil and reheat in a 300° oven until heated through.
Is this Carrot Dish a True Souffle?
Although it puffs up like a souffle when it bakes, it doesn’t meet the criteria for being a true souffle. According to my Food Lover’s Companion, a souffle is a “light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites.”
Tips for a Healthy, Colorful Plate
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 as not to compete with the beauty of the food she prepared. As a bonus, colorful foods are typically healthy foods. Adding fruits, vegetables, and salads to a meal provides color and nutrition.
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 puff provides. The gorgeous orange of this carrot recipe makes for a happy plate, don’t you think?
More Vegetarian Thanksgiving Recipes:
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.
- 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
- Carrot Puff from That Skinny Chick Can Bake
- Broccoli Casserole from Never Enough Thyme
- Potato Gratin from Miss in the Kitchen
- Caramel Pumpkin Mousse with Cocoa Nib Streusel from Pastry Chef Online
- 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.
Reheat gently in the microwave.
Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 134mgSodium: 379mgCarbohydrates: 26gFiber: 2gSugar: 19gProtein: 4g