Czech Carrot Pudding

October 5, 2010

This recipe also comes from Bobbie Hinman’s book The Meatless Gourmet – Favorite Recipes From Around the World.
See the Amazon link on the Good Books page of this website.

Fresh Ingredients
1 pound carrots, sliced into 1/2 inch pieces and steamed for 12 minutes, until tender then drain
1 cup finely chopped onion
1 cup skim milk

PantryFare
1 T sugar
1 T flour
2 T dry sherry
1 T dry bread crumbs

Oils and Spices
2 tsp vegetable oil
1/4 tsp salt
1/16 tsp pepper
1/16 tsp ground nutmeg
nonstick cooking spray

Puree the steamed carrots in a food processor or blender.
Preheat oven to 350° and lightly oil a 1-quart baking dish with the nonstick cooking spray.
Cook the onion with oil in a medium skillet over medium heat until golden brown. Stir in sugar and 1 T water, followed by the flour. Gradually stir in milk and cook until slightly thick. Add salt, pepper, nutmeg, sherry and carrots, mixing well.
Spoon into the baking dish and top with bread crumbs. Gently spray the top of the pudding with cooking spray.
Bake uncovered for 35 minutes.

Filed under: Recipes - Vegetable Dish

Tags: carrots, easy, nutmeg, onion, sherry