Slow Cooker Carrot Pudding

By: Stephanie O'Dea from A Year of Slow Cooking

Slow Cooker Carrot Pudding

By: Stephanie O'Dea from A Year of Slow Cooking

Slow Cooker Carrot Pudding is one of the more unique slow cooker vegetable recipes you can serve to your family and guests for the holidays, or just when you're looking for a tasty side. This recipe makes 10 servings, so it can feed a crowd.

Notes

Stephanie O'Dea is the best-selling author of the Make it Fast, Cook it Slow cookbooks. You can find her online at stephanieodea.com.

Serves10

Cooking Time5 hr

Ingredients

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

Instructions

Use a 4-quart slow cooker. If you've only got a big guy, that's okay, but your pudding will cook faster--check it after 2 hours.
Grate the carrots and onion. Add the grated veggies to your slow cooker.
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 a hand-held stick blender (carefully) pulse a few times to create a pudding-like consistency. You can also (carefully) transfer the carrot concoction to a traditional blender to pulse a bit. The consistency should become velvety and smooth, but not smooth like baby food.
Recommended: Serve with meat and potatoes for a rich and satisfying meal.

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Rnbowgrl

Mar 03, 2017

Hmmmmmm...I love carrots and they're definitely good for your eyes, but I've never imagined them in a pudding. I think I'd have to puree half and leave the other half in chunks, then maybe add some pecans or walnuts for texture. Plus, if you wanted to go the dessert route you can add some raisins and cinnamon...and that would probably be tasty as well.