Saturday, February 1, 2014
Brownies aside [for the moment], I've pulled out my favorite carrot recipe. This carrot puff is a quasi souffle. It's light, but not fussy and no one cares how high it gets or if it falls. It's that good. Since I change things up a bit every time I make it, sometimes it's light and airy, but most of the time it's just a good old fashioned carrot casserole. My recipe marries grated carrots and onions [and zucchini, if you have some in the freezer this time of year] with a delectable cheesy sauce. Hello, Sunshine!
This is a terrific vegetarian main dish and an excellent side for potlucks. It's good warm or chilled. Personally, I like it just a little warm.
I posted this recipe a few years ago when I started the blog and now that I have actual readers, I thought you might like to see it again without having to fiddle through the archives. [Though fiddling through the archives is kind of fun.]
Robin's Carrot Puff
2-3 C shredded carrots [and zucchini, if you have some]
2 C shredded or chopped onions
2 cloves garlic, chopped or pressed.
3T butter [yes, the real stuff]
Cook that stuff in a pot until the onions are transparent. It caramelizes everything and makes it sweeter. Then add:
1/2 C oatmeal
1 tsp salt
a shake or two of nutmeg
1 1/2 C yogurt
1 C or more grated cheese
4 eggs, beaten
Put it all in a casserole dish and bake at 325 degrees for 50 minutes. I always bake mine in a blue dish because the orange and the blue look so pretty together. Then I serve it on a blue plate. It just tastes better in the blue dish.