Carrot Pudding

1. 1

   Preheat oven to 400 degrees.

2. 2

   Trim carrots and scrape them all over.

3. 3

   Cut carrots crosswise into 1/4-inch rounds.

4. 4

   There should be about 4 cups.

5. 5

   Put carrots in saucepan and add water to cover.

6. 6

   Bring to the boil and cook 5 minutes.

7. 7

   Drain.

8. 8

   Put carrot rounds into container of a food processor or electric blender and blend thoroughly.

9. 9

   Add scallions and blend a second time.

10. 10

    There should be about 3 cups.

11. 11

    Put the mixture in a mixing bowl.

12. 12

    Beat the eggs with the milk, salt, pepper and nutmeg.

13. 13

    Add this to the carrot mixture and beat to blend.

14. 14

    Generously butter the inside of a 4-cup baking dish (a souffle dish is recommended).

15. 15

    Pour the mixture into the baking dish.

16. 16

    Dot the top with two teaspoons butter.

17. 17

    Place in the oven and bake 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.