Carrot Pudding
Budín de ZanahoriaVegetable puddings are called budínes in Mexican cooking and are often served as a separate course with a sauce. This carrot pudding is baked in a pie plate and cut in wedges to be served on the entrée plate with a saucy meat dish, such as Pork Stew from Puebla and Lamb in Red Chile Stew.
Ingrediënten
Makes 6 servings
- ⅛ cup cornmeal or bread crumbs
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ¼ teaspoon ground cumin
- ¼ teaspoon ground allspice
- 2 tablespoons unsalted butter
- 3 medium carrots 10 ounces, peeled and coarsely grated
- ½ teaspoon salt or to taste
- 2 large eggs
- ½ cup whole milk
- ½ cup grated Monterey Jack cheese
Instructies
- Grease an 8-inch pie plate.
- Sprinkle with corn meal or fine bread crumbs.
- Set aside.
- Preheat the oven to 350°.
- In a bowl, mix flour, baking powder, sugar, cumin, and allspice.
- Set aside.
- Melt the butter in a skillet over medium heat and cook the carrots, stirring frequently, until limp, about 5 minutes.
- Stir in the salt.
- Remove from the heat and cool.
- In a medium bowl, beat together the eggs and milk.
- Add the carrots, cheese, and dry ingredients.
- Mix well.
- Transfer to the pie plate.
- Bake 25 minutes, or until set and barely browned on top.
Notes / Tips / Wine Advice:
Cut in wedges and serve hot.
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