Carrot Pudding Savoury
Elevate your side dishes with this unique and flavorful Carrot Pudding Savoury recipe, a delightful twist on classic comfort food. Packed with tender grated carrots simmered in creamy milk and infused with aromatic spices like cumin and coriander, this dish offers a perfect balance of earthy and savory flavors. Beaten eggs bring a light, custardy texture, while breadcrumbs (optional) add a golden, crispy topping. Perfect as a side or a light vegetarian main, this baked pudding is both cozy and elegant. Finished with a sprinkle of fresh parsley, it’s a show-stopping addition to dinners or brunch tables alike. Ready in under an hour, this easy yet impressive recipe transforms simple ingredients into a gourmet treat that everyone will love.
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Recipe Information
Ingredients
- 500 grams Carrots
- 300 ml Whole milk
- 2 tablespoons Unsalted butter
- 1 small (finely chopped) Onion
- 2 (minced) Garlic cloves
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 1 teaspoon (adjust to taste) Salt
- 0.25 teaspoon Ground black pepper
- 2 (beaten) Eggs
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 2 tablespoons (optional, for topping) Breadcrumbs
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with butter or cooking spray and set aside.
Wash, peel, and grate the carrots. Measure out 500 grams and set aside.
Heat a large skillet over medium heat and melt 2 tablespoons of unsalted butter. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic, ground cumin, and ground coriander. Cook for another 1-2 minutes until aromatic.
Add the grated carrots to the skillet and cook, stirring constantly, for 5 minutes until slightly softened.
Pour in the milk and bring the mixture to a gentle simmer. Cook the mixture for an additional 10 minutes until the carrots become tender and the liquid reduces slightly.
Taste, then stir in the salt and ground black pepper. Remove from heat and let the mixture cool for 5-10 minutes before proceeding to the next step.
In a large mixing bowl, whisk the beaten eggs. Gradually add the cooled carrot mixture to the eggs, stirring constantly to avoid curdling.
Pour the carrot-egg mixture into the greased baking dish. If desired, sprinkle breadcrumbs evenly over the top for a crispy texture.
Bake in the preheated oven for 25-30 minutes, or until the pudding is set and the top is golden brown.
Remove from the oven and let the pudding cool for 5-10 minutes before slicing and serving.
Garnish with freshly chopped parsley and enjoy your savoury carrot pudding warm!
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
