Carrot Pudding
Ingredients
10 medium carrots 2 tbsp. grated onion 1/2 green pepper, finely cut 2 tbsp. butter 1 tbsp. flour 1 tbsp. sugar salt and pepper to taste 1 cup hot milk Breadcrumbs Butter |
Directions
Cook 10 medium carrots in salted water until they are tender; drain and mash them. Saute grated onion and green pepper in butter until onion is golden in color. Stir in flour, sugar, salt and pepper and then add gradually, while stirring, hot milk. Continue to stir until the sauce is slightly thickened and then combine this mixture with the carrot puree. Turn it all into a buttered casserole, cover the top with bread crumbs; dot with butter, and bake in a moderate oven (350 degrees) for 30 minutes. Betty Wills |