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Oxfordshire Carrot Pudding Veg HT
ACC English 60mins
Serves 4 Hot Vegetarian Vegetables Accompaniment England
Britain British Europe
Ingredients
8 large Carrots, peeled and cut into chunks
A little Milk
25g/1oz Butter
2 tbsp Plain Flour
1 Egg, separated
Salt and Pepper
Instructions
1. Boil the carrots in salted water for 15-20 minutes until very soft.
2. Drain well then mash. Set aside.
3. Melt the butter in a medium saucepan, add the flour and cook, stirring, for
1-2 minutes.
4. Gradually add the milk, stirring constantly.
5. Add the egg yolk and carrots and mix well.
6. In a small bowl, whisk the egg white until soft peaks form then fold into the
carrot mixture.
7. Place in a greased heatproof pudding basin, cover with parchment paper or
aluminium foil and steam for 15 minutes.
8. To serve – turn out of the basin and pour a little extra melted butter over
the top. Serve immediately.
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