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Carrot Puff

Category: Vegetables

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

4 large 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 tsp Salt
1/2 tsp Ground nutmeg

Instructions:

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.