Carrot Pudding

This is not a pudding for dessert, but more like a casserole to be served as a side dish.

• Ready In: 1 hr 25 mins
• Serves: 8-10

Ingredients

• 5  large carrots, peeled and cut into 1 inch chunks
• 2  teaspoons fresh lemon juice
• 5  tablespoons unsalted butter, softened
• 1⁄4 cup sugar
• 1  tablespoon all-purpose flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon  grated nutmeg
• 2  tablespoons  grated onions
• 1  cup milk
• 3  eggs, lightly beaten

Directions

1. Place the carrots in a saucepan and add enough water to cover by one inch; bring to a boil over high heat; then reduce to a simmer and cook until fork-tender (about 20 minutes).
2. Drain the carrots and allow to cool slightly.
3. Puree the carrots in a food processor; add lemon juice,, blend, then transfer to a small bowl.
4. Preheat the oven to 350 degrees F.
5. Coat a 2-quart souffle dish or casserole with 1 tbsp of the butter; set aside.
6. In a mixing bowl, mix 4 tbsp butter, sugar, flour, salt, pepper, cinnamon, and nutmeg, beating until smooth.
7. Add the onion and pureed carrots, and mix well; then add the milk and eggs and mix until smooth.
8. Place the mixture into the prepared dish.
9. Bake in a preheated oven for 50 min-1 hour or until the pudding is puffed and lightly browned and the center is firm to the touch.
10. Serve immediately.
11. Note: the pudding can be assembled several hours ahead, covered and refrigerated, then removed from the refrigerator 1 hour before baking.