Beet Pudding*
Serves 4-6

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.

This version was baked in a ramekin. A split on the top is ok; it’s country food.

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.

Ingredients

6 large red beets, peeled and grated or finely chopped
1/3 cup unsalted butter
¼ cup freshly squeezed lemon juice, plus 1 tbs. zest
1/2 tsp. granulated sugar
1 tsp. salt
1 ¼ cups 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

Procedure

1. 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.
2. 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.
3. 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.
4. 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.


This version was cooked in a baking dish: scoop, drizzle and serve.

5. 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.

*Adapted from Carrot Pudding recipe, Simple French Food, by Richard Olney.