Carrot Pudding

Title:
Carrot Pudding

Yield:
6 Servings

Categories:
Pudding




Ingredients:





     2 lb Carrots, peeled and coarsely


          -grated


   1/3 c  Butter


   1/2    Juice of lemon


          Salt


     1 ts Sugar


          Water


 1 1/2 c  Heavy whipping cream


     3    Eggs


          Freshly ground pepper






 From Richard Olney's "Simple Cooking."


 


 Combine carrots, butter, lemon juice, salt to taste and sugar in large


 saucepan. Add just enough water to cover. Bring to boil and simmer,


 covered, about 1/2 hour. Then, over high heat, cook until liquid


 evaporates, stirring constantly with wooden spoon. Let cool 10


 minutes.


 


 Whisk together cream, eggs and salt and pepper to taste in separate


 bowl. Stir mixture into carrots. Pour into buttered baking dish and


 bake until surface is browned, about 35 minutes.


 


 Makes 4-6 servings.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip