Carrot Pudding Savoury

Elevate your side dishes with this unique and flavorful Carrot Pudding Savoury recipe, a delightful twist on classic comfort food. Packed with tender grated carrots simmered in creamy milk and infused with aromatic spices like cumin and coriander, this dish offers a perfect balance of earthy and savory flavors. Beaten eggs bring a light, custardy texture, while breadcrumbs (optional) add a golden, crispy topping. Perfect as a side or a light vegetarian main, this baked pudding is both cozy and elegant. Finished with a sprinkle of fresh parsley, it’s a show-stopping addition to dinners or brunch tables alike. Ready in under an hour, this easy yet impressive recipe transforms simple ingredients into a gourmet treat that everyone will love.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Carrots
• 300 ml Whole milk
• 2 tablespoons Unsalted butter
• 1 small (finely chopped) Onion
• 2 (minced) Garlic cloves
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 1 teaspoon (adjust to taste) Salt
• 0.25 teaspoon Ground black pepper
• 2 (beaten) Eggs
• 2 tablespoons (chopped, for garnish) Fresh parsley
• 2 tablespoons (optional, for topping) Breadcrumbs

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with butter or cooking spray and set aside.

Step 2

Wash, peel, and grate the carrots. Measure out 500 grams and set aside.

Step 3

Heat a large skillet over medium heat and melt 2 tablespoons of unsalted butter. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic, ground cumin, and ground coriander. Cook for another 1-2 minutes until aromatic.

Step 5

Add the grated carrots to the skillet and cook, stirring constantly, for 5 minutes until slightly softened.

Step 6

Pour in the milk and bring the mixture to a gentle simmer. Cook the mixture for an additional 10 minutes until the carrots become tender and the liquid reduces slightly.

Step 7

Taste, then stir in the salt and ground black pepper. Remove from heat and let the mixture cool for 5-10 minutes before proceeding to the next step.

Step 8

In a large mixing bowl, whisk the beaten eggs. Gradually add the cooled carrot mixture to the eggs, stirring constantly to avoid curdling.

Step 9

Pour the carrot-egg mixture into the greased baking dish. If desired, sprinkle breadcrumbs evenly over the top for a crispy texture.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the pudding is set and the top is golden brown.

Step 11

Remove from the oven and let the pudding cool for 5-10 minutes before slicing and serving.

Step 12

Garnish with freshly chopped parsley and enjoy your savoury carrot pudding warm!

Nutrition Facts

Serving size	(1094.7g)

Amount per serving	% Daily Value*
Calories	909.1

Total Fat 46.7g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 471.1mg	0%
Sodium 3381.7mg	0%
Total Carbohydrate 97.7g	0%
Dietary Fiber 17.6g	0%
Total Sugars 46.1g
Protein 33.6g	0%

Vitamin D 218.1IU	0%
Calcium 685.1mg	0%
Iron 6.4mg	0%
Potassium 2518.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 14.2%

Carbs: 41.3%