Best 2 Carrot Cups Recipes
Carrot cups, also known as carrot boats, are a delightful and wholesome snack or appetizer that can be easily prepared at home. Crafted from fresh carrots, these edible cups are filled with a variety of delicious and nutritious ingredients, creating a vibrant and flavorful treat. Whether you are seeking a healthy snack option for your family or an impressive party appetizer, carrot cups are a versatile dish that can be tailored to suit your taste preferences. From classic fillings like tuna salad or cream cheese to innovative combinations such as Greek yogurt and berries, the possibilities are endless.
Check out the recipes below so you can choose the best recipe for yourself!
PASSOVER CARROT PUDDING CUPS
These make a delightful, light dish for a Seder. The pudding cups are a simple side with a mellow carrot flavor and a citrus note. Recipe is from Rosalyn Tauber and was printed in "Gourmet Magazine" (April 2006). You can add a little grated ginger (1/2 tsp) for extra zing. Cook's Notes: ·Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight container. Reheat carrot cups on a baking sheet in a 350°F oven until hot, 5 to 10 minutes. ·If you can't find matzo cake meal, finely grind regular matzo meal in a blender. cups and turn out onto a serving dish. Serve warm.
Provided by blucoat
Categories Oranges
Time 1h15m
Yield 12 individual pudding cups
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F Generously brush a 12-cup muffin tin with margarine.
- Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very smooth, about 1 minute.
- Whisk together matzo cake meal, potato starch, and salt in a small bowl.
- Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
- Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
- Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles and smooth tops. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm.
CARROT CUPS
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Generously brush muffin cups with margarine.
- Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very smooth, about 1 minute.
- Whisk together matzo cake meal, potato starch, and salt in a small bowl.
- Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
- Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
- Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm.
Tips
- Choose young, tender carrots for the best flavor and texture.
- Scrub the carrots well to remove any dirt or debris.
- Trim the ends off the carrots.
- Use a sharp knife to cut the carrots into thin, even slices.
- If you are using a spiralizer, make sure it is clean and sharp.
- Follow the recipe instructions for cooking the carrots.
- Be careful not to overcook the carrots, as they will become mushy.
- Season the carrots with your favorite herbs and spices.
- Serve the carrots immediately or store them in an airtight container in the refrigerator for later use.
Conclusion
Carrot cups are a delicious and versatile side dish that can be enjoyed in many different ways. They are perfect for a quick and easy meal, or they can be dressed up for a special occasion. With so many different recipes to choose from, there is sure to be a carrot cup recipe that everyone will enjoy. So next time you are looking for a healthy and flavorful side dish, give carrot cups a try!
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