Try this Carrot Pudding recipe, or contribute your own.
Suggest a better descriptionFrom Richard Olneys "Simple Cooking." Combine carrots, butter, lemon juice, salt to taste and sugar in large saucepan. Add just enough water to cover. Bring to boil and simmer, covered, about 1/2 hour. Then, over high heat, cook until liquid evaporates, stirring constantly with wooden spoon. Let cool 10 minutes. Whisk together cream, eggs and salt and pepper to taste in separate bowl. Stir mixture into carrots. Pour into buttered baking dish and bake until surface is browned, about 35 minutes. Makes 4-6 servings. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 482 | ||
Calories from Fat: 401 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 637.1mg | 196 % | |
Sodium 269.6mg | 9 % | |
Potassium 216.2mg | 6 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.7g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 482
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