Now these are staples of our family’s holiday table. They are not the tried and true “been there since great-grandma-whoever” but they are SO GOOD that we can’t have a holiday feast without them. In fact, they are so popular that every guest also requests the recipes. And they are vegetable dishes…totally healthy! 🙂
First up: Carrot Puff. My grandma introduced this to our family 10 or so years back and it is a stronghold year round. We have made it with carrots, or squash, or sweet potatoes…or a combination. We have made it in a Dutch oven over a fire. In deep round dishes and big flat 11x17s for picnics. It is best hot but we have been known to eat it cold. It tastes like vanilla pudding so even the pickiest of vegetable eaters will gobble it up.
- 2 lb carrots or sweet potato or squash or mix of all – peeled, cut into cubes, cooked till tender ~ 20 min boiling
- 1/2 c. melted butter
- 5 eggs
- 1/4 c. sugar
- 6 Tb flour
- 2 tsp baking powder
- 2 tsp vanilla
Mix all ingredients together in blender, adding cooked carrots a little at a time. Blend till smooth. You may need to do in 2 batches and mix together. Pour into greased casserole dish. Bake at 350 about 50 – 60 min until firm in the middle and golden.
Next up? Super awesome corn bake. Again, this one is pretty versatile in the veggie department. Sometimes we add cubed summer squash. Sometimes not. It is great either way!
Baked Corn (and squash if you choose)
this makes an 8×8 pan or so…….
In large bowl:
beat 2 eggs
1/2 cup milk
2 Tb flour (~ 4 if you add squash)
1 Tb sugar
1/4 c melted butter
2 -3 Tb onions chopped small
1/2 c grated parmesan
1/2 c grated cheddar (I probably use more)
add: a pound of corn / squash cubes mix and pour into greased 8×8 pan Bake 350 about 45 min. Done.