Servings: 6

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Sunchoke®-Carrot Pudding


1 16-ounce package Sunchokes®, peeled
Lemon juice
6 medium carrots, peeled and thinly sliced
1/2 cup 1% milk
2 eggs
1 tablespoon lemon juice
Peel of 1 lemon, shredded
Salt and pepper to taste
Lemon slices for garnish


Preheat the oven to 325 degrees. Place peeled sunchokes in saucepan with water to cover. Add 1 tablespoon lemon juice to prevent discoloration. Bring to boiling. Cook, covered, for 10 to 20 minutes or until sunchokes are very tender. Drain and cut into chunks.

In another saucepan cook carrots in a small amount of boiling water about 12 minutes or till very tender. Drain. In blender container or food processor bowl, place 1/4 cup of the milk,1 egg, and sunchoke pieces.  Cover and blend until smooth. Transfer mixture to medium bowl. In blender container or food processor, place remaining 1/4 cup milk and egg with carrots. Cover and blend till smooth. Add carrots to sunchoke puree with lemon juice and lemon peel. Stir to blend well. Taste for seasoning, add salt and pepper to taste.

Pour mixture into deep 1-quart oiled casserole dish, and bake for 45 to 55 minutes, or until knife inserted near center comes out clean. Top with lemon slices. Serve.

Analyzed to serve 6. Calories 100, Total Fat 2g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 65mg, Sodium 75mg, Total Carbohydrate 17g, Dietary Fiber 3g, Sugars 9g, Protein 4g, Vitamin A 210%, Vitamin C 15%, Iron 15%, 478 mg Potassium.