This naturally sweet, rich carrot dish is perfect for vegetarians and meat eaters alike. It can be served as a side, though we have it as the main course with a salad or vegetables.

Serves
4

Preparation

20min

Cooking

1hr
10min

Skill level

Easy
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Ingredients

  • 800 g carrots (about 7), peeled, roughly chopped
  • 400 ml milk
  • 1 bay leaf
  • 50 g butter
  • 1 large onion, finely chopped
  • 50 g (⅓ cup) plain flour
  • ¼ tsp ground cloves or nutmeg
  • 1 egg, lightly beaten
  • 100 g coarse fresh breadcrumbs
  • chopped flat-leaf parsley, dill and green salad, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place carrots in a steamer over a saucepan of simmering water and cook for 15 minutes or until tender. Transfer to a bowl and, using a potato masher, mash to a rough paste.

Meanwhile, place milk and bay leaf in a saucepan over medium heat. Bring almost to the boil, then remove from heat and set aside to steep for 15 minutes. Discard bay leaf.

Preheat oven to 170°C. Melt butter in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 2 minutes or until grainy. Return milk to low heat. Add milk one ladleful at a time to flour mixture, whisking continuously, until combined (if lumpy, give it a vigorous whisk). Cook, stirring, for 5 minutes or until sauce boils and is thickened. Cool slightly, then add to mashed carrots with ground cloves and egg. Stir to combine and season with salt and pepper.

Spoon into a 2 litre casserole pan or baking dish and scatter over breadcrumbs. Bake for 35 minutes or until crumbs are golden and centre of pudding is hot. Serve scattered with herbs and serve with salad.

 

 

Photography Alan Benson. Food preparation Asher Gilding. Styling Michelle Crawford.

 

As seen in Feast magazine, April 2014, Issue 30.