Carrot Pudding

Julienne de Carottes au Gratin

Preparation info

  • Servings:

    4 to 6

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

This mixture may also be baked in a precooked pastry shell if one likes.


  • 2 pounds carrots, peeled and coarsely grated or passed through the medium blade of a Mouli-juliènne
  • cup butter
  • The juice of ½ lemon (or more—to taste)
  • Salt
  • 1 teaspoon sugar
  • Water to cover
  • cups heavy cream
  • 3 eggs
  • Pepper
  • Butter (for the baking dish)


    Combine the carrots, butter, lemon juice, salt, and sugar in a saucepan, pour over just enough water to barely cover, bring to a boil, and simmer, covered, for about ½ hour, then, over a high flame, stirring all the while with a wooden spoon, cook until the liquid has evaporated. Leave to cool for about 10 minutes. Whisk together the cream, eggs, and seasonings, stir into the carrots, pour into a buttered baking dish, and bake for about 35 minutes or until the surface is swelled and brown.