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Golden Carrot Delight: A Cornmeal-Free Surprise!

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Baked Carrot Pudding Recipe

Overview:

Prepare to be amazed by the story behind this Baked Carrot Pudding recipe, a dish that not only tantalizes the taste buds but also carries a heartwarming tale of family surprise and culinary triumph. This delightful creation holds a special place in the hearts of those who share it, transcending mere ingredients to become a symbol of unexpected joy and shared love at the dinner table.

Ingredients:

Quantity Ingredient
1 Carrot
1 Onion
2 1/2 Salt
1 1/2 Eggs
3 Yellow cornmeal
1/2 Fresh green beans

Nutritional Information (Per Serving):

  • Calories: 130.8
  • Fat Content: 3.6g
  • Saturated Fat Content: 1g
  • Cholesterol Content: 105.8mg
  • Sodium Content: 984.4mg
  • Carbohydrate Content: 18.2g
  • Fiber Content: 3.2g
  • Sugar Content: 5g
  • Protein Content: 6.9g

Cooking Times:

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes

Description:

This Baked Carrot Pudding recipe holds a remarkable narrative woven into its culinary tapestry. Itโ€™s a tale of perseverance, discovery, and the power of food to transcend generations. For years, a steadfast aversion to cornmeal plagued family meals, rooted in a fatherโ€™s memories of his military past. Yet, against all odds, this pudding emerged as a beacon of culinary reconciliation, melting away decades of skepticism with each delightful bite.

Instructions:

  1. Prepare Vegetables: Place carrots, onions, and soup stock in a saucepan.
  2. Simmer: Bring to a boil, then lower the heat. Cover and simmer until the vegetables are tender.
  3. Drain and Reserve: Drain the vegetables, reserving the liquid in which they were cooked.
  4. Mash and Season: Mash the carrots and onions together with salt.
  5. Prepare Egg-Cornmeal Mixture: Beat the eggs, then add the yellow cornmeal, mixing until well combined.
  6. Incorporate Cooking Liquid: Stir the cooking liquid into the egg-cornmeal mixture until smooth.
  7. Combine Ingredients: Add the mashed vegetables to the mixture, stirring well to combine.
  8. Prepare Muffin Pan: Grease a 12-muffin pan generously.
  9. Bake: Preheat the oven to 350ยฐF (175ยฐC). Bake the mixture in the prepared muffin pan for about 30-35 minutes, or until firm.
  10. Serve: Once baked, unmold the pudding and arrange on a serving platter in an oval shape, with rounded tops facing up and edges just touching.
  11. Garnish: Fill the center with fresh green beans just before serving for a delightful presentation.

Keywords:

Low Protein, Healthy, Less than 60 Minutes, Oven, Easy

This Baked Carrot Pudding recipe not only satisfies the palate but also serves as a testament to the power of culinary tradition and the joy of shared family meals. Prepare to be enchanted as you embark on a journey of flavor and nostalgia, where every bite tells a story and every dish is infused with love.

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