Carrot Pudding Recipe
How about one great recipe suggestion to attempt today? This Carrot Pudding is too good to be missed, so mark it. Treat your near and dear ones with this amazing Carrot Pudding as a Side Dish . Stock up on Vegetable as you will want to make this Carrot Pudding time and again. Have faith in me and try this Carrot Pudding.
Ingredients
5 large carrots, peeled and cut into 1-inch chunks
2 teaspoons fresh lemon juice
5 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2 tablespoons grated yellow onion
1 cup milk
3 large eggs, lightly beaten
Directions
TO PREPARE THE CARROTS Place the carrots in a medium saucepan and add enough cold water to cover by 1 inch.
Bring to a boil over high heat; then reduce to a simmer and cook the carrots until tender when pierced with a fork, about 20 minutes.
Drain and cool slightly.
Puree the carrots in the work bowl of a food processor fitted with the metal blade.
Add the lemon juice, process to combine, and then transfer to a small bowl. (The carrots can be made up to 2 days in advance.
Cover and refrigerate; then bring to room temperature before making the pudding.) Preheat the oven to 350°F.
Coat a 2-quart souffle dish with 1 tablespoon of the butter.
Set aside.
In a medium mixing bowl, combine the remaining 4 tablespoons of butter, the sugar, flour, salt, pepper, cinnamon, and nutmeg.
Beat until smooth.
Add the onion and pureed carrots, and beat until well blended.
Add the milk and eggs, and mix until smooth.
Spoon the mixture into the prepared dish.
Bake, uncovered, until the pudding is puffed and lightly browned and the center is firm to the touch, about 50 minutes to 1 hour.
Bring to a boil over high heat; then reduce to a simmer and cook the carrots until tender when pierced with a fork, about 20 minutes.
Drain and cool slightly.
Puree the carrots in the work bowl of a food processor fitted with the metal blade.
Add the lemon juice, process to combine, and then transfer to a small bowl. (The carrots can be made up to 2 days in advance.
Cover and refrigerate; then bring to room temperature before making the pudding.) Preheat the oven to 350°F.
Coat a 2-quart souffle dish with 1 tablespoon of the butter.
Set aside.
In a medium mixing bowl, combine the remaining 4 tablespoons of butter, the sugar, flour, salt, pepper, cinnamon, and nutmeg.
Beat until smooth.
Add the onion and pureed carrots, and beat until well blended.
Add the milk and eggs, and mix until smooth.
Spoon the mixture into the prepared dish.
Bake, uncovered, until the pudding is puffed and lightly browned and the center is firm to the touch, about 50 minutes to 1 hour.
