Savoury Carrot Pudding

12 ingredients
6 steps

Ingredients

  • for the carrot puree
  • 1 lb carrot
  • 300 ml vegetable stock
  • 1 ounce butter
  • 2 tablespoons chopped parsley
  • 1 teaspoon soy sauce
  • For the topping
  • 1 ounce butter
  • 1 ounce whole wheat flour
  • 1/4 pint milk
  • 3 eggs, beaten
  • 3 ounces grated cheddar cheese

Directions

  1. 1
    Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
  2. 2
    add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
  3. 3
    Season the puree and spread in the bottom of a greased oven proof dish.
  4. 4
    Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
  5. 5
    Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
  6. 6
    bake at 180C/350F for 45 mins, the top layer should be just set.

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