Creamy Vegetable Pudding

Introduction

Creamy Vegetable Pudding is a savory and comforting dish made with mixed vegetables, creamy white sauce, and a soft, custard-like texture. It’s perfect for brunches, light dinners, or as a fancy side dish at gatherings. This recipe balances nutrition and indulgence, making it a family favorite.

Ingredients

For the vegetable mix:

• 1 cup chopped carrots
• 1 cup green beans (chopped)
• 1/2 cup green peas
• 1/2 cup sweet corn
• 1 small bell pepper (chopped)
• 1 small onion (finely chopped)
• 2 tbsp butter or oil
• Salt and pepper to taste
• 1/2 tsp dried oregano or mixed herbs (optional)

For the creamy base:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (warm)
• Salt and white pepper to taste
• 1/4 tsp nutmeg (optional)

For setting the pudding:

• 2 eggs
• 1/2 cup grated cheese (cheddar or mozzarella)
• 2 tbsp breadcrumbs (for topping)
• Butter for greasing

Instructions

1. Preheat oven to 180°C (350°F). Grease a medium-sized baking dish with butter.
2. Prepare the vegetables:
   Heat 2 tbsp butter/oil in a pan. Add onion and sauté until translucent. Add all chopped vegetables, season with salt, pepper, and herbs. Cook for 5–7 minutes until slightly tender. Set aside.
3. Make the white sauce:
   In another pan, melt 2 tbsp butter. Add flour and stir for 1-2 minutes on low heat (don’t let it brown). Gradually add warm milk while whisking to avoid lumps. Cook until thick and creamy. Season with salt, white pepper, and nutmeg.
4. Combine the white sauce with the cooked vegetables. Let it cool slightly.
5. Add eggs and cheese:
   Beat the eggs in a separate bowl. Once the mixture is slightly cooled, stir in the eggs and cheese. Mix well.
6. Pour the mixture into the greased baking dish. Sprinkle breadcrumbs over the top.
7. Bake for 25–30 minutes or until the top is golden and a knife inserted comes out clean.
8. Cool slightly before serving. Garnish with fresh herbs if desired.

Description

This pudding is light, creamy, and filled with the goodness of vegetables, enriched with cheese and eggs for a custardy, melt-in-your-mouth texture. It’s mildly seasoned to let the natural flavors shine and pairs wonderfully with a salad or toast.

Tips

• Let the white sauce cool slightly before adding eggs to prevent curdling.
• Use vegetables of your choice—broccoli, mushrooms, or zucchini work well too.
• Add a pinch of chili flakes for a bit of heat.
• Make it ahead: Prepare the mixture and refrigerate, then bake just before serving.

Variations

• Vegan Version: Use plant-based milk, vegan butter, omit cheese or use vegan cheese, and substitute eggs with silken tofu or chickpea flour slurry.
• Spicy Indian Twist: Add a pinch of garam masala, chopped green chilies, and coriander.
• Protein Boost: Add cooked lentils or shredded chicken to the mix.
• Crust Option: Line the baking dish with puff pastry or par-baked pie crust before pouring the mixture.

Correction (if needed)

• If the pudding is too runny, bake it for an additional 5–10 minutes or check if the oven temperature is accurate.
• If it cracks on top, slightly reduce the baking temperature next time and bake longer.
• If the eggs curdle, it’s likely the sauce was too hot when eggs were added—always cool slightly before mixing.

Enjoy!

Serve your Creamy Vegetable Pudding warm with a side salad, toast, or soup. It’s comforting, wholesome, and absolutely satisfying. Enjoy every bite!