Carrot pudding made from soaked carrots
4 servings
30 minutes
Carrot pudding made from soaked carrots is a delicate dish of Russian cuisine that combines the sweetness of the vegetable with the softness of cottage cheese and the lightness of whipped egg whites. Soaking the carrots makes their taste more delicate by removing excess bitterness. The combination of milk and butter gives the pudding a velvety texture, while bran creates a light crispy crust. Historically, such dishes were popular in Russian villages where ingredients were used as economically as possible. It is served with sour cream, which adds a refreshing tang and completes the flavor composition. This pudding is perfect for a cozy tea time, a healthy breakfast, or a light dessert after a hearty lunch.
1
Grate the peeled carrot on a fine grater, pour in 2 liters of cold water, and soak for 3-4 hours, changing the water every hour.
- Carrot: 150 g
2
Then squeeze the carrot through cheesecloth, pour in milk, add 10 g of butter, and simmer.
- Carrot: 150 g
- Milk: 50 ml
- Butter: 15 g
3
Add a yolk mixed with mashed cottage cheese, whipped egg white, and saccharin to the prepared carrots, mix everything, place in a greased and breadcrumb-coated mold, and bake. Serve with sour cream.
- Chicken egg: 1 piece
- Curd cheese (tvorog): 50 g
- Saccharin: to taste
- Butter: 15 g
- Bran: 5 g
- Sour cream: 30 g