Carrot Pudding
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6large carrots, about 1¼ pounds
- ¾cup chopped, trimmed scallions, green part included
- 2large eggs, beaten
- 1cup milk
- Salt to taste if desired
- Freshly ground pepper to taste
- ⅛teaspoon freshly grated nutmeg
- 2teaspoons butter plus additional butter for greasing a mold
Nutritional analysis per serving (4 servings)
150 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 7 grams protein; 581 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Trim carrots and scrape them all over. Cut carrots crosswise into ¼-inch rounds. There should be about 4 cups.
- Step 3
Put carrots in saucepan and add water to cover. Bring to the boil and cook 5 minutes. Drain.
- Step 4
Put carrot rounds into container of a food processor or electric blender and blend thoroughly. Add scallions and blend a second time. There should be about 3 cups. Put the mixture in a mixing bowl.
- Step 5
Beat the eggs with the milk, salt, pepper and nutmeg. Add this to the carrot mixture and beat to blend.
- Step 6
Generously butter the inside of a 4-cup baking dish (a souffle dish is recommended). Pour the mixture into the baking dish. Dot the top with two teaspoons butter. Place in the oven and bake 25 minutes.
Private Notes
Comments
Since, from my experience, Mr. Franey was infallible, I'll have to say I messed up. I was using large white and yellow carrots from the CSA box, cut in quarters length-wise and then sliced. Five minutes boiling turned out to not be enough. So while this is tasty, and I will make it again (CSA share very carrot-rich this year), next time I will test test test to make sure the carrots are very very very soft. As it is, this came out sort of like carrot couscous in texture.
Since, from my experience, Mr. Franey was infallible, I'll have to say I messed up. I was using large white and yellow carrots from the CSA box, cut in quarters length-wise and then sliced. Five minutes boiling turned out to not be enough. So while this is tasty, and I will make it again (CSA share very carrot-rich this year), next time I will test test test to make sure the carrots are very very very soft. As it is, this came out sort of like carrot couscous in texture.