Best Savoury Carrot Pudding Recipes

Carrot Pudding (Savoury) image

Provided by evelynathens

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled,cooked
3 eggs
1/3 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1/2 cup butter, melted
1/8 teaspoon nutmeg
1/4 cup chopped walnuts or 1/4 cup pecans
2 tablespoons brown sugar, packed
3 teaspoons butter, softened
1/4 cup crushed corn flakes

Steps:

Preheat oven to 250F.
Butter a 1 1/2 quart souffle dish or pan.
Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
Pour into prepared souffle dish or pan.
Bake for 40 minutes.
Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
Bake 10 minutes longer to caramelize slightly.

Nutrition Facts : Calories 499.7, Fat 34.7, SaturatedFat 18.1, Cholesterol 227.2, Sodium 330.4, Carbohydrate 41.7, Fiber 3.9, Sugar 29.3, Protein 7.9

Savoury Carrot Pudding image

Provided by PinkCherryBlossom

Categories Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb carrot
300 ml vegetable stock
1 ounce butter
2 tablespoons chopped parsley
1 teaspoon soy sauce
1 ounce butter
1 ounce whole wheat flour
1/4 pint milk
3 eggs, beaten
3 ounces grated cheddar cheese

Steps:

Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
Season the purée and spread in the bottom of a greased oven proof dish.
Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
bake at 180C/350F for 45 mins, the top layer should be just set.

Nutrition Facts : Calories 334.4, Fat 23.8, SaturatedFat 13.7, Cholesterol 215.7, Sodium 444.8, Carbohydrate 18.3, Fiber 4.1, Sugar 5.6, Protein 13.4