Can we get a drumroll, please, for the marshmallow fluff recipe you've been waiting for? This dish may look like regular oven-roasted carrots, but when you add the homemade marshmallow "fluff" it immediately goes in the direction of sweet potato casserole.

Breana Killeen
Source: EatingWell Magazine, November 2019

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Recipe Summary

active:
15 mins
total:
50 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Combine cumin, coriander, cinnamon, 1 1/4 teaspoons salt and pepper in a small bowl. Place carrots on a rimmed baking sheet and toss with oil and the spice mixture. Roast, stirring occasionally, until deep golden-brown, 30 to 40 minutes.

  • Meanwhile, bring 1 inch of water to a bare simmer in a medium saucepan. Whisk egg whites, sugar, corn syrup, cream of tartar and the remaining pinch of salt in the bowl of a stand mixer. Set the bowl over the barely simmering water and whisk until the sugar has dissolved, 2 to 3 minutes. Move the bowl to the stand mixer and beat on high with the whisk attachment until the mixture has doubled in size and is white and fluffy, about 3 minutes. Add vanilla and beat on high for 15 seconds.

  • Spread 1 1/2 cups of the marshmallow topping on a serving platter (reserve the rest for another use). Top with the carrots, coconut and parsley.

Tips

To make ahead: Refrigerate marshmallow mixture (Step 3) for up to 1 week.

Equipment: Stand mixer

Nutrition Facts

110 calories; protein 1.6g; carbohydrates 19.7g; dietary fiber 3.4g; sugars 13.9g; fat 3.3g; saturated fat 0.7g; vitamin a iu 18965.4IU; vitamin c 7mg; folate 22.1mcg; calcium 41.3mg; iron 0.4mg; magnesium 14.4mg; potassium 380.2mg; sodium 245mg; added sugar 8g.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2019
This is a really special recipe. The marshmallow layer is sooo worth the extra effort. This would be a great dish to bring to Thanksgiving. Read More
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