Monday, March 2, 2020

# Carrot Pudding # cooking

Crockpot Monday: Carrot Pudding

Carrot Pudding:

4 cups grated carrots
1 small onion, grated
1 cup heavy cream
1 egg, beaten
2 teaspoons kosher salt
1 teaspoon ground nutmeg
1 tablespoon white granulated sugar


Use a 4-quart slow cooker. Grate the carrots and onion. Add the grated veggies to your crockpot.

In a mixing bowl, combine the cream, egg, salt, nutmeg, and sugar. Pour this mixture into your slow cooker, and stir well.

Cover and cook on low for 4 to 5 hours, or on high for about 2 to 3. Your pudding is done when the carrots are tender. Using an immersion blender pulse a few times to create a pudding-like consistency. You can also transfer the carrot blend to a traditional blender to pulse a bit.

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