Carrot Pudding

Recipe Ingredients

2 lbs	908g / 32oz	Carrots - peeled and coarsely
1/3 cup	65g / 2.3oz	Butter
1/2		Juice of lemon
		Salt
1 teaspoon	5ml	Sugar
		Water
1 1/2 cups	355ml	Heavy whipping cream
3		Eggs
		Freshly ground pepper

Recipe Instructions

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.

From Richard Olney's "Simple Cooking."

Source:
Somesh Rao

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