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    Savory Carrot Pudding


    Source of Recipe


    Eating Well, November 1997

    List of Ingredients





    3 1/2 pounds carrots -- peeled and sliced
    --10 cups
    4 large eggs -- lightly beaten
    2/3 cup all-purpose flour
    1/2 cup granulated sugar
    2 tablespoons butter -- melted
    2 teaspoons salt
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1 teaspoon ground nutmeg
    1 cup 1% milk

    Recipe



    Preheat oven to 350ºF. Lightly oil two 9-inch quiche dishes or pie pans or coat them with nonstick spray. In a large pot, cook carrots in boiling salted water until very tender, 12 to 14 minutes. Drain and refresh under cold running water; drain well. In a food processor, puree carrots. Scrape pureed carrots into a large bowl. Add eggs, flour, sugar, butter, salt, cinnamon, ginger and nutmeg and whisk until smooth. Gradually whisk in milk. Transfer to prepared dishes. Bake puddings for 25 to 35 minutes, or until set in the center. Let stand for 10 minutes before serving. (The puddings will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.) MAKES 12 SERVINGS.

 

 

 

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