Carrot Pudding

Name: Carrot Pudding
Ingredients: 6 large carrots, about 1 1/4 pounds; 3/4 cup chopped, trimmed scallions, green part included; 2 large eggs, beaten; 1 cup milk; Salt to taste if desired; Freshly ground pepper to taste; 18 teaspoon freshly grated nutmeg; 2 teaspoons butter plus additional butter for greasing a mold

8 ingredients

17 steps

Ingredients

6 large carrots, about 1 1/4 pounds
3/4 cup chopped, trimmed scallions, green part included
2 large eggs, beaten
1 cup milk
Salt to taste if desired
Freshly ground pepper to taste
18 teaspoon freshly grated nutmeg
2 teaspoons butter plus additional butter for greasing a mold

Directions

1

Preheat oven to 400 degrees.
2

Trim carrots and scrape them all over.
3

Cut carrots crosswise into 1/4-inch rounds.
4

There should be about 4 cups.
5

Put carrots in saucepan and add water to cover.
6

Bring to the boil and cook 5 minutes.
7

Drain.
8

Put carrot rounds into container of a food processor or electric blender and blend thoroughly.
9

Add scallions and blend a second time.
10

There should be about 3 cups.
11

Put the mixture in a mixing bowl.
12

Beat the eggs with the milk, salt, pepper and nutmeg.
13

Add this to the carrot mixture and beat to blend.
14

Generously butter the inside of a 4-cup baking dish (a souffle dish is recommended).
15

Pour the mixture into the baking dish.
16

Dot the top with two teaspoons butter.
17

Place in the oven and bake 25 minutes.