Pudding carrots in sweet and sour sauce

You can buy the béchamel or try to prepare it. Get the recipe here.

Pudding carrots in sweet and sour sauce
Serves 4
Print
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
to prepare the flans
  1. 800g of carrots
  2. 1 egg white
  3. 2 egg yolks
  4. 200ml béchamel
  5. nutmeg
  6. 2 tablespoons of grated cheese
  7. 1 tablespoon of bread crumbs
  8. 1 knob of butter
  9. salt
  10. pepper
For the sweet and sour sauce
  1. 3 carrots
  2. 4 tablespoons olive oil
  3. 2 tablespoons of vinegar
  4. 1 teaspoon of sugar
Instructions
  1. Peel the carrots and boil them in boiling water for 20 minutes (10 if you use the pressure cooker). Drain and mash in the mill.
  2. Put in a large bowl the mashed carrots, 2 egg yolks, 1 egg white, salt and pepper.
  3. Mix the ingredients with a wooden spoon.
  4. Add the béchamel, grated cheese and a sprinkling of nutmeg, and mix well. Preheat the oven to 180 degrees and grease the ramekins with butter.
  5. Fill the ramekins with the mixture and place them in a baking pan that will fill up with water to cover 2/3 of the height of the molds and cook in a water bath for 45 minutes in the oven.
  6. Check the dish with a toothpick.
  7. While the flans are cooking, prepare the sweet and sour sauce, peel and grate the carrots, put them in a pan with some oil, salt and cook over high heat for 5 minutes.
  8. Add 3 tablespoons of water, sugar and vinegar, reduce heat, cover with a lid and cook for 40 minutes.
  9. Serve the flans with the warm sauce.
Italian Cook - Italian recipes, pasta, pizza, lasagne only the original italiancook.it http://www.italiancook.it/

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