Carrot Puff

By • February 25, 2011 • 1 Comments


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Author Notes: Love this recipe. Have often made for Christmas dinner because my family loves it. It is both sweet and savory.

To get 2 cups pureed carrots, I boil about 4 cups peeled and chopped carrots. It comes out close when you measure.
ellent124

Serves 6-8

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 3 eggs
  • 1 cup cream or milk
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 cup cinnamon
  • 2 tablespoons minced onion
  • 2 cups cooked & pureed carrots
  • 2 teaspoons fresh lemon juice
  1. Beat butter and sugar with electric mixer.
  2. Add eggs, then milk.
  3. Beat in flour, salt, & cinnamon. It will look curdled--don't worry!
  4. Add onion, carrots and lemon juice and mix well.
  5. Pour into buttered 2 qt baking dish or souffle dish. (May refrigerate at this point--bring to room temp before baking.) Bake at 350 degrees for 45-60 minutes.

Tags: savory

Comments (1) Questions (0)

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about 3 years ago ellenl

This sounds wonderful. I plan to make it very soon. Thanks.