Here is one vegetable dish that doesn’t require any last-minute attention from the busy cook focusing on an elaborate holiday meal such as Thanksgiving. The carrots can be cooked and puréed a couple of days ahead. Assemble the pudding on the day you plan to serve it, refrigerate it for up to several hours, and then remove it from the refrigerator about an hour before baking. Hot from the oven, the carrot pudding is gloriously puffed, beautifully browned, and pretty on the plate.
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