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This Christmas Eve dish from Finland gives winter root vegetables the festive treatment. It is a main course accompaniment rather than a sweet, and a whole almond hidden in the pudding wins the finder a special prize. (This part of the recipe is left to the cook to decide)
2oz/ 50g/ 4tbsp butter 2tbsp/ 30ml onion, finely-chopped 2tbsp/ 30ml parsley, finely-chopped 2tbsp/ 30ml flour 8fl oz/ 225ml milk 11/2tbsp/ 22ml brown sugar whole almond (optional) salt and pepper 2oz/ 50g/ 4tbsp breadcrumbs 2oz/ 50g/ 4tbsp slivered almonds
Peel and cook carrots. Mash or pureé in food processor. Melt butter and gently sauté the onion and parsley. Stir in the flour and gradually add milk, stirring smooth. Cook until thickened. Mix in carrot pureé and brown sugar. Add whole almond if taking part in the 'competition' (see above). Cook for another minute or two. Season with salt and pepper and pour into a greased baking dish. Top with breadcrumbs and almonds and bake in oven pre-heated to gas mark 4/ 350°F/ 180°C for about 30 minutes. |
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