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Savory Carrot Pudding

desserts, vegetables, side dishes

3 1/2 pounds carrots; peeled and sliced
--10 cups
4 large eggs; lightly beaten
2/3 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons butter; melted
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup 1% milk

1. Preheat oven to 350F. Lightly oil two 9-inch quiche dishes or pie pans or coat them with nonstick spray.

2. In a large pot, cook carrots in boiling salted water until very tender, 12 to 14 minutes. Drain and refresh under cold running water; drain well.

3. In a food processor, puree carrots. Scrape pureed carrots into a large bowl. Add eggs, flour, sugar, butter, salt, cinnamon, ginger and nutmeg and whisk until smooth. Gradually whisk in milk. Transfer to prepared dishes.

4. Bake puddings for 25 to 35 minutes, or until set in the center. Let stand for 10 minutes before serving. (The puddings will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.)


165 calories per serving; 5 grams protein; 4 grams fat(1.9 grams saturated fat); 28 grams carbohydrate; 455 mg sodium; 77 mg cholesterol; 4 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 12 servings

Preparation Time: 0:00

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