Carrot Pudding Recipe

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Carrot Pudding Ingredients

2 lb carrots, peeled and coarsely grated
1/3 cup butter
1/2 juice of lemon
1 salt
1 tsp sugar
1 water
1 1/2 cup heavy whipping cream
3 eggs
1 freshly ground pepper

A Recipe for
Carrot Pudding

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Carrot Pudding

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Carrot Pudding Directions

From Richard Olney's "Simple Cooking."

Combine carrots, butter, lemon juice, salt to taste and sugar in large
saucepan. Add just enough water to cover. Bring to boil and simmer,
covered, about 1/2 hour. Then, over high heat, cook until liquid
evaporates, stirring constantly with wooden spoon. Let cool 10
minutes.

Whisk together cream, eggs and salt and pepper to taste in separate
bowl. Stir mixture into carrots. Pour into buttered baking dish and
bake until surface is browned, about 35 minutes.

Makes 4-6 servings.

Serves: 6

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