** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. \" Combine carrots, butter, lemon juice, salt to taste and sugar in large saucepan.
3. Add just enough water to cover. Bring to boil and simmer, covered, about 1/2 hour.
4. Then, over high heat, cook until liquid evaporates, stirring constantly with wooden spoon.
5. Let cool 10 minutes. Whisk together cream, eggs and salt and pepper to taste in separate bowl.
6. Stir mixture into carrots. Pour into buttered baking dish and bake until surface is browned, about 35 minutes.
Comments on Carrot Pudding Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Butter, Natural Sweeteners, Fructose Malabsorption allergies.