Vegetable Pudding
Ingredients
- Ingredients
- 500 grams Vegetables (rinsed, carrots, turnips, for example)
- 1 small onion
- 3 Tbsps butter
- salt
- white peppers
- freshly grated Nutmeg
- 1 pinch ground coriander
- 3 Tbsps Vegetable broth (or instant broth)
- 100 grams Whipped cream
- 2 eggs
- 1 egg yolk
Preparation steps
Peel and slice the vegetables. Peel the onion peel and dice finely. Melt 2 tablespoons in a pan and sauté the onion until soft.
Add the vegetables to the pan and season with salt, pepper, nutmeg and coriander. Mix everything and stir in the broth. Cover and cook over low heat for 20 minutes.
Remove the lid so that the liquid can evaporate. Prepare 4 ramekins, each about 1/8 liters (approximately 1/2 cup), by greasing generously with the remaining butter.
Preheat the oven to 180°C (approximately 360ºF).
Pureé the vegetables. Boil the cream and stir it into the mashed vegetables. Whisk the eggs and egg yolks and stir into the vegetables.
Pour into the ramekins. Tap the dishes on the work surface so that no air bubbles remain mixture. Place the dishes in an ovenproof dish and pour boiling water half way up.
Bake in the oven for 30 minutes and serve hot.
