Carrot Pudding Preparation
(from "Foods That Fight Pain" by Dr. Neal Barnard) Combine all ingredients in a saucepan. Bring to a boil, and cook over low heat for about 15 minutes, stirring frequnetly, until the carrots are soft and the liquid has mostly evaporated. Transfer about half the mixture to a blender. Blend until smooth, and then return the blended mixture to the pan, stirring it back into the unblended half. Serve warm or chilled. Posted to fatfree digest by Louise Williams
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