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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.

 

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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