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Joe

REC: Carrot Pudding. This tastes more complex than you'd think from the ingredient list...

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Joined: Dec 14, 2005

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Posted to Thread #1102 at 3:59 am on Mar 12, 2006

and because all the liquid is absorbed, the flavor is very intense. The first time I made it I thought the carrots would turn to mush, but they don't.

CARROT PUDDING

from "Simple French Food" by Richard Olney. Serves 4-6.

2 lb. carrots, peeled and coarsely grated
1/3 cup butter
The juice of 1/2 lemon, or more to taste
Salt
1 tsp. sugar
Water to cover
1-1/2 cups heavy cream
3 eggs
Pepper
Butter for the baking dish

Combine the carrots, butter, lemon juice, salt and sugar in a saucepan, pour over just enough water to barely cover, bring to a boil, and simmer, covered, for about 1/2 hour, then over a high flame, stirring all the while with a wooden spoon, cook until all the liquid has evaporated. Leave to cool for about 10 minutes.

Whisk together the cream, eggs and seasonings, stir into the carrots, pour into a buttered baking dish, and bake for about 25 minutes or until the surface is swelled and brown.


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