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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This is not a pudding for dessert, but more like a casserole to be served as a side dish. Ingredients:
5 large carrots, peeled and cut into 1 inch chunks |
2 teaspoons fresh lemon juice |
5 tablespoons unsalted butter, softened |
1/4 cup sugar |
1 tablespoon all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cinnamon |
1/8 teaspoon grated nutmeg |
2 tablespoons grated onions |
1 cup milk |
3 eggs, lightly beaten |
Directions:
1. Place the carrots in a saucepan and add enough water to cover by one inch; bring to a boil over high heat; then reduce to a simmer and cook until fork-tender (about 20 minutes).
2. Drain the carrots and allow to cool slightly.
3. Puree the carrots in a food processor; add lemon juice,, blend, then transfer to a small bowl.
4. Preheat the oven to 350 degrees F.
5. Coat a 2-quart souffle dish or casserole with 1 tbsp of the butter; set aside.
6. In a mixing bowl, mix 4 tbsp butter, sugar, flour, salt, pepper, cinnamon, and nutmeg, beating until smooth.
7. Add the onion and pureed carrots, and mix well; then add the milk and eggs and mix until smooth.
8. Place the mixture into the prepared dish.
9. Bake in a preheated oven for 50 min-1 hour or until the pudding is puffed and lightly browned and the center is firm to the touch.
10. Serve immediately.
11. Note: the pudding can be assembled several hours ahead, covered and refrigerated, then removed from the refrigerator 1 hour before baking.
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