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Carrot Pudding |
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Serves: 6
Print this Recipe
(Budín de Zanahoria)
Category: Carrots
Vegetable 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 (see Meats).
1/8 cup cornmeal or bread crumbs
1/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
2 tablespoons unsalted butter
3 medium carrots (10 ounces), peeled and coarsely grated
1/2 teaspoon salt, or to taste
2 large eggs
1/2 cup whole milk
1/2 cup grated Monterey Jack cheese
1. 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.
2. 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.
3. 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. Cut in wedges and serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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