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Home > Vegetables > Carrot
Carrot Pudding
Serves: 10
Ingredients:
- 3 egg yolks
- 1/2 cup sugar
- 12 tablespoons butter, unsalted
- 3/4 cup flour
- 2 pounds carrots, large dice, cooked
- 1/2 cup cheddar cheese, grated
- 1 1/2 teaspoon baking powder
- 4 egg whites
- 2 cup walnut pieces
- 2 tablespoon butter, unsalted
- 1/4 cup sugar
Preheat the oven to 300 deg. F.
In the bowl of a food processor fitted with the metal blade,
or an elecric mixer fitted with the paddle beater, beat the
egg yolks and sugar together until light and fluffy.
Alternate additions of small amounts of butter and small
amounts of flour, until all are incorporated. Add carrots
and cheese. Pulse to blend. Pour into bowl and fold in
baking powder.
Beat the egg whites until fluffy. Stir small amount into the
batter with a whisk. Fold in the remaining egg whites. Pour
the mixture into a buttered 3-quart souffle dish or a 9 x
14-inch pan. Bake in the preheated oven for 30 minutes, or
until a toothpick inserted in the center of the pudding
comes out clean.
Make topping:
While the pudding is baking, saute the walnuts in the butter
for about 1 minute, sprinkle with the sugar, and top the
pudding.
Scoop out helpings and serve.
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