Carrot puff
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Carrot puff
  Vegetables    Carrots  
Last updated 6/12/2012 12:46:44 AM. Recipe ID 7131. Report a problem with this recipe.
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      Title: Carrot puff
 Categories: Vegetables
      Yield: 1 Servings
 
      4 lg Carrots, scraped and sliced
    1/2 c  Butter or margarine
    1/2 c  All purpose flour
  1 1/2 c  Half and half
      6    Eggs,separated
    1/2 ts Salt
    1/2 ts Ground nutmeg
 
  COOK:  carrots in boiling water to cover 8 to 10 minutes or until
  tender; drain well. POSITION: knife blade in food processor bowl; add
  drained carrots, and process until smooth.  Set 1 cup mashed carrots
  aside. MELT: butter in a heavy saucepan over low heat; add flour,
  stirring until smooth. Cook 1 minute, stirring containtly. Gradually
  add half and half; stir in reserved mashed caarrots.  Cook over
  medium heat, stirring constantly until thickened and bubbly. BEAT:
  egg yolks until thick and pale. Gradually stir about one-fourth of
  hot mixture into yolks; add to remaining hot mixture, stirring
  constantly.
   Stir in salt and nutmeg; cool. BEAT: egg whites until stiff but not
  dry; gently fold into carrot mixture. POUR: into a lightly buttered 1
  1/2 quarter souffle dish. BAKE: at 350 degree for 1 hour or until
  puffed and set.  Serve immediately.  Make 4 main dish or 6 side dish
  serving. BONUS FOR BROCCOLI PUFF, omit carrots, and stir 1 cup
  forozen chopped broccoli, thawed and well drained, and 2 tablespoons
  grated parmesan cheese into half and half mixture.  Sprinkle top with
  an additional 2 tablespoons parmesan cheese before baking. Bake at
  350 degree for 1 hour and 10 minutes. SWEET POTATO PUFF, omit
  carrots, and stir 1 cup canned, mashed sweet potatoes into half and
  half mixture. Bake souffle according to carrot puff direction. FOR
  PUMPKIN PUFF, omit carrots and nutmet, and stir 1 cup canned pumpkin
  pie filling into half and half mixture . Bake souffle according to
  carrot puff directions. FOR ROASTED VEGETABLE PUFF, omit carrots and
  nutmeg, and stir 1 cup mashed roasted vegetables (see recipe) into
  half aand half mixture. Bake at 350 degrees for 55 minutes. MASHED
  ROASTED VEGETABLES: 1 medium baking potatoe, peeled and quartered 1
  medium sweet potato, peeled, and quartered
        1    turnip, peeled and quartered 1 carrot, scraped and
  quartered
      1/2    teaspoon salt
      1/4    teaspoon pepper
        2    tablespoons vegetable oil 1 1/2 teaspoons chopped fresh
  thume 1/2 teaspoon fresh rosemary, crushed crushed garlic cloves
  Combine all ingredients in a zip-top plastic bag, toss well. Place
  vegetables around pork roast on broiler rack after reducing heat to
  325 degree bake at 325 degree for 1 hour position knife blade in food
  processor bowl, add half of vegetables. Process until smooth stopping
  often to scrape down sides. Removed mixture, and keep warm. Repeat
  procedure with remaining vegetables. Makes 2 cups.
  _____________________ smoothing secrets prevent lumps by stirring
  flour into melted butter with a wire whisk, gradually add the half
  and half white stirring constantly. cook four mixture over medium
  heat; high heat can cause it to curdle _____________________
  eggsclusive secrets carefully separate cold eggs stirring a small
  amount of hot mixture into beaten egg yolks warms them. This step --
  called tempering -- prevents the egg yolks from lumping (coagulating)
  _______________________ puffing secrets even the smallest amount of
  fat, including that in a ddrop of yolk, keeps the egg white from
  beating properly. Because wooden and plastic bowls tend to absorb fat
  avoid using them when beating egg whites stiff but not dry mean egg
  whites no longer slip when the bowl is titled. To fold in a beated
  egg white, use a down-across-up-and-over motion with a rubber spatual
  to cut through the carrot mixture. Fold just until there aren't any
  remaining streaks.  don't stir -- it forces out the air in the beaten
  white. ___________________ dish size is important; if the container
  is too small, the mixture may run over, if the container is too large
  the mixture won't rise to the rim and have it tradition appearance.
  Use a straight-sided casserole if you don't have a traditional
  souffle dish. _______________________ BAKING SECRETS Place souffle
  into a preheated oven immediately after mixing. Don't peek, opening
  the oven door will cause a souffle to collapse. the top will be
  slightly firm to the touch.
 




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Recipe ID 7131 (Apr 03, 2005)

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