This classic vegetable pudding originated in the French countryside. There is nothing fancy about it, and with only these few ingredients the natural beet flavor stays true. A bright green vegetable like broccoli served along side complements the deep red beet color.
Hint! Cooked puddings that do not contain starch should be served as soon as they come out of the oven. Plate the rest of the food first and add the pudding last.
This recipe was submitted by Fresh by Northwest, in collaboration with the OxBox Project, food bloggers creating delicious recipes featuring Oxbow vegetables.
- 6 large Red beets, peeled and grated or finely chopped
- 1/3 C Unsalted butter
- 1/4 C + 1 Tbsp zest Lemon juice, freshly squeezed
- 1/2 tsp Granulated sugar
- 1 tsp Salt
- 1 1/4 C Heavy cream
- 3 eggs
- 1 tsp Chopped, fresh tarragon leaves
- Salt and pepper to taste
- Butter for baking dish or ramekins
- Balsamic vinegar glaze for garnish
Combine grated beets, butter, lemon juice, salt and sugar in a saucepan. Barely cover with water, bring to a low boil and simmer covered for about 30 minutes, checking to see that the water doesn’t evaporate.
Increase heat to a steady boil and cook uncovered, stirring continuously until the liquid has reduced to just a syrup on the bottom of the pan. Remove from heat and cool for 10-12 minutes.
Preheat oven to 350º. In a processor, blend cream and eggs. Add cooled beet mixture and pulse to blend. Stir in tarragon, salt and pepper.
Butter a baking dish or ramekins. Fill ramekins up to the lower rim with pudding mixture. With a baking dish the height doesn’t matter. Bake about 25 minutes and test with a cake tester. If it comes out almost clean the pudding is done.
Divide pudding among warmed serving plates. Drizzle each serving with balsamic vinegar glaze. Ramekins can be placed directly onto the plates or the pudding can be removed and served. Run a knife around the interior edge and carefully scoop each serving onto plates. They may split slightly on the top, but remember this is country food.
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