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!
Cook time 35 min
Prep time 25 min
Ingredients:
2 cups milk (1% fat)2 garlic cloves
2 carrots
1 cup peas
1/4 cup butter
1/3 cup all-purpose white wheat flour
1 tsp ground nutmeg
2 eggs
1/2 cup cheddar cheese
1/4 cup scallions
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.
Instructions:
- Peel and finely dice the carrots.
- Mince the garlic cloves.
- Slice the scallions thinly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 320kcal
Protein 13g
Carbohydrates 24g
Fiber 2.94g
Sugar 9g
Fat 20g
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