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🍽️ Creamy Vegetable Pudding

243 kcal · 30 min · 4 servings

Ingredients

• 500 g vegetable (cleaned and weighed, e.g. carrots, kohlrabi)
• 1 small onion
• 3 tbsp butter
• salt
• white pepper
• freshly grated nutmeg
• 1 pinch coriander powder
• 3 tbsp vegetable broth (or instant meat broth)
• 100 g whipping cream
• 2 eggs
• 1 egg yolk

Instructions

1. 1. Wash the vegetables and remove any tough parts or skins. Slice the vegetables thinly.
2. 2. Peel the onion and cut it into small cubes.
3. 3. Heat two tablespoons of butter in a pot and sauté the onion cubes until they are soft and translucent.
4. 4. Add the sliced vegetables to the pot.
5. 5. Season the mixture with salt, pepper, nutmeg, and coriander.
6. 6. Stir everything well to distribute the spices.
7. 7. Deglaze the vegetables with the broth.
8. 8. Cover the pot and let the vegetables cook on low heat for 20 minutes.
9. 9. Remove the lid to allow excess liquid to evaporate.
10. 10. Grease four small molds (each about 125 milliliters) generously with the remaining butter.
11. 11. Preheat the oven to 180 degrees.
12. 12. Puree the cooked vegetables with a blender or immersion blender until smooth.
13. 13. Bring the cream to a boil in a small pot.
14. 14. Stir the hot cream into the vegetable puree.
15. 15. Whisk the eggs and egg yolks in a separate bowl.
16. 16. Stir the egg mixture into the vegetable-cream mixture.
17. 17. Taste the mixture again and adjust the seasoning as needed.
18. 18. Fill the mixture into the prepared molds.
19. 19. Tap the molds lightly on the work surface to remove air bubbles from the mixture.
20. 20. Place the molds into a larger, heatproof dish.
21. 21. Pour boiling hot water into the large dish until it reaches about halfway up the molds.
22. 22. Place the dish in the oven (convection at 160 degrees) and bake the puddings for 30 minutes until set.

Nutrition per serving

• kcal: 243
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 5 g