Savoury Carrot Pudding

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
  • add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
  • Season the purée and spread in the bottom of a greased oven proof dish.
  • Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
  • Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
  • bake at 180C/350F for 45 mins, the top layer should be just set.
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