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. It’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 father’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:
- Prepare Vegetables: Place carrots, onions, and soup stock in a saucepan.
- Simmer: Bring to a boil, then lower the heat. Cover and simmer until the vegetables are tender.
- Drain and Reserve: Drain the vegetables, reserving the liquid in which they were cooked.
- Mash and Season: Mash the carrots and onions together with salt.
- Prepare Egg-Cornmeal Mixture: Beat the eggs, then add the yellow cornmeal, mixing until well combined.
- Incorporate Cooking Liquid: Stir the cooking liquid into the egg-cornmeal mixture until smooth.
- Combine Ingredients: Add the mashed vegetables to the mixture, stirring well to combine.
- Prepare Muffin Pan: Grease a 12-muffin pan generously.
- Bake: Preheat the oven to 350°F (175°C). Bake the mixture in the prepared muffin pan for about 30-35 minutes, or until firm.
- 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.
- 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.
