Guest guest Posted July 28, 2000 Report Share Posted July 28, 2000 * Exported from MasterCook * Carrot Pudding Recipe By :Bon Appétit, July 1977 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots -- peeled and quartered water 5 tablespoons butter or margarine 1 teaspoon brown sugar 1/4 cup half and half salt and pepper Simmer carrots in water until very tender. Drain and press through a sieve. Mix 3 tablespoons butter and remaining ingredients with carrot purée. Preheat oven to 350°F. Spoon carrot mixture into a lightly buttered baking dish. Dot with remaining butter and bake for 30 to 35 minutes, until browned on top. Source: " Ann Kohn " Copyright: " Bon Appétit Publishing Corp. " - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 11g Total Fat; (58% calories from fat); 2g Protein; 16g Carbohydrate; 30mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Scanned and formatted using MC Tagit by KES. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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