ICYMI: Recipes for carrots, fish in this week’s Food section

Posted by on January 10, 2014 in Baking, Blog, Food News, Recipes

January is the time to make high-minded resolutions for diets that last until the Valentine’s Day choco-fest grabs hold. This week’s Food section focused on ways to get more carrots in your diet and shared a nifty trick for baking fish in a snap.

If you missed The York Dispatch Food section in Wednesday’s paper, here’s a roundup of the stories online:

Carrot Souffle

Two ways to serve Carrot Souffle: Slice it like pumpkin pie, above left, or scoop it like ice cream. If you bake it in a 9-by-9 pan, you can cut it into bars instead. (Mel Barber photo)

 

Carrot Souffle

  • 1 pound chopped carrots (or baby carrots)
  • 1/2 cup butter (one stick)
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2 teaspoons cinnamon
  • 5 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar

Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.

Boil carrots in salted water on the stovetop and cook until tender, about 20 minutes. Drain the carrots. Puree in a food processor.

Stir in butter, vanilla extract, cinnamon and eggs. Mix well.

Add flour, baking powder, salt and sugar to the carrot mixture and process until smooth.

Pour the mixture in the prepared casserole dish and bake 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Serve warm or cold. Refrigerate leftovers.

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