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Vegetable pudding

Yields4 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 4 eggs
 7 carrots
 250 grams of broccoli
 1 zucchini
 1 knob of butter
 Bread crumbs
 Chopped parsley

Peel the carrots, separate the broccoli florets and cut the zucchini into strips lengthwise. Add water to three pots and a pinch of salt and cook the vegetables separately.


Drain on absorbent paper towels.


Place the eggs in a container, chop 5 cooked carrots and blend with an electric mixer until evenly puréed.


Put a strip of baking paper over the baking dish, rub with a little butter and sprinkle with breadcrumbs.


Place a layer of the purée over the baking dish, cut the remaining 2 carrots into strips, place them in the dish, pour another bit of the purée, add the broccoli florets, a little purée, cover with slices of zucchini, and then pour the rest of the purée. Place in the oven in a bain-marie at 160°C for 45 minutes. Leave to cool down and remove from the baking dish.


Serve with a little mayonnaise and sprinkle with a little chopped parsley.

Nutrition Facts

Servings 4