Vegetable puddings

Enjoy a delicious and healthy twist on comfort food with these creamy Vegetable Puddings. Made with fresh carrots, peas, and scallions, and enriched with cheddar cheese and a hint of nutmeg, these puddings are perfect for any meal. Easy to prepare and filled with wholesome goodness, they are a delightful treat for the whole family!

  • 25 Mar 2025
  • Cook time 35 min
  • Prep time 25 min
  • 4 Servings
  • 10 Ingredients

Vegetable puddings

Vegetable puddings are a delicious and nutritious way to enjoy a variety of vegetables in a comforting and satisfying dish. These puddings are perfect as a side dish or a light meal, combining the creamy richness of milk and cheese with the vibrant flavors of carrots, peas, and scallions, all enhanced by a touch of garlic and nutmeg.

Ingredients:

2 cups milk (1% fat)
460g
2 garlic cloves
6g
2 carrots
120g
1 cup peas
120g
1/4 cup butter
54g
1/3 cup all-purpose white wheat flour
40g
1 tsp ground nutmeg
5g
2 eggs
100g
1/2 cup cheddar cheese
50g
1/4 cup scallions
30g

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or individual ramekins.
2. Prepare Vegetables:
- Peel and finely dice the carrots.
- Mince the garlic cloves.
- Slice the scallions thinly.
3. Cook the Vegetables:
- In a medium-sized saucepan, add carrots and peas. Cover with water, bring to a boil and cook until tender, about 5-7 minutes.
- Drain the vegetables and set aside.
4. Make the Roux:
- In the same saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the flour and cook, stirring constantly, for 2-3 minutes until it forms a smooth paste and begins to lightly brown.
5. Create the Pudding Base:
- Slowly whisk in the milk, ensuring there are no lumps.
- Continue to cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Add the ground nutmeg, stirring to incorporate.
- Remove the saucepan from heat and let it cool slightly.
6. Combine Ingredients:
- In a large mixing bowl, combine the cooked vegetables (carrots and peas) with the milk mixture.
- Add the beaten eggs, grated cheddar cheese, and sliced scallions.
- Stir everything together until well combined.
7. Bake the Puddings:
- Divide the mixture evenly among the prepared muffin tin or ramekins.
- Place in the preheated oven and bake for 25-30 minutes, or until the puddings are golden brown and set in the middle.
8. Serve:
- Allow the puddings to cool for a few minutes before removing from the muffin tin or ramekins.
- Serve warm, garnished with extra sliced scallions if desired.

Tips:

- Ensure to finely grate the carrots for a consistent texture and even cooking.

- Whisk the eggs thoroughly before combining them with the other ingredients to ensure a smooth and evenly mixed pudding batter.

- Grease the baking dishes well to prevent the puddings from sticking and to make clean-up easier.

- For a richer flavor, consider using sharp cheddar cheese.

- Preheat the oven to ensure even cooking and a perfect golden-brown crust on your puddings.

- If you prefer a little heat, add a pinch of cayenne pepper to the mixture.

- These puddings can be prepared ahead of time and reheated in the oven, making them a convenient option for busy days or entertaining.

These vegetable puddings are not only tasty but also packed with nutrients. They make a great addition to any meal and are sure to be a hit with both adults and children. Enjoy the delightful combination of creamy cheese, tender vegetables, and aromatic spices in every bite.

Nutrition Facts
Serving Size250 grams
Energy
Calories 320kcal16%
Protein
Protein 13g9%
Carbohydrates
Carbohydrates 24g7%
Fiber 2.94g8%
Sugar 9g9%
Fat
Fat 20g23%
Saturated 10g35%
Cholesterol 150mg-
Vitamins
Vitamin A 540ug60%
Choline 120mg22%
Vitamin B1 0.24mg20%
Vitamin B2 0.37mg29%
Vitamin B3 1.07mg7%
Vitamin B6 0.21mg12%
Vitamin B9 50ug13%
Vitamin B12 1.09ug45%
Vitamin C 6mg6%
Vitamin E 0.60mg4%
Vitamin K 13ug11%
Minerals
Calcium, Ca 270mg21%
Copper, Cu 0.09mg10%
Iron, Fe 1.20mg11%
Magnesium, Mg 36mg9%
Phosphorus, P 280mg22%
Potassium, K 400mg12%
Selenium, Se 16ug30%
Sodium, Na 200mg14%
Zinc, Zn 1.72mg16%
Water
Water 190g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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