Carrots are usually used as an ingredient in first and second courses. But you can make a delicious and healthy dessert from it.
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Carrot pudding
Slice 2 carrots with a thin straw or grate on a coarse grater, transfer to a small saucepan, pour 2 tablespoons of milk, put a tablespoon of butter and simmer over low heat until half cooked. Add 2 teaspoons of semolina and cook until cooked, then remove from heat and cool slightly.
Pound the yolk with a teaspoon of sugar and add to the carrots. Beat the protein, transfer to a pan with carrot mass and mix gently with movements from top to bottom. Lubricate the pudding molds with butter, sprinkle with crushed crackers or flour and transfer the carrot mass into them. Pudding can be boiled in a water bath or baked in the oven.