Carrot Puff Bake
Recipe: #1814
October 31, 2011
Categories: Casseroles, Side Dishes, Carrot, Christmas, Easter, Thanksgiving, Oven Bake, Vegetarian, more
"A great way to get kids to eat their veggies! To save time the carrots may be cooked and pureed up to a day in advance, this will also work using low-fat sour cream, you may need to adjust the amount of sugar, start with 1/2 cup and add in more if needed "
Ingredients
Nutritional
- Serving Size: 1 (329.6 g)
- Calories 763.1
- Total Fat - 22.7 g
- Saturated Fat - 5.4 g
- Cholesterol - 158.4 mg
- Sodium - 132.2 mg
- Total Carbohydrate - 129.6 g
- Dietary Fiber - 0.2 g
- Sugars - 25.4 g
- Protein - 9.5 g
- Calcium - 200.1 mg
- Iron - 3.2 mg
- Vitamin C - 91.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F, then butter a 2-quart baking dish.
Step 2
Cook or steam the carrot until fork tender (about 15 minutes) drain then place onto a flat surface and pat dry using paper towels; cool slightly.
Step 3
Transfer the cooled carrots to a processor and process until smooth (at this point to may refrigerate until ready to use.
Step 4
Add in all remaining ingredients starting with 1/2 cup sugar; pulse to combine (if needed add in more sugar until desired sweetness is achieved).
Step 5
Transfer to baking dish.
Step 6
Bake for about 40 minutes or until puffed and set.
Tips
No special items needed.