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Carrot Stuff refined

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I made carrot pudding again. I am trying to work on the recipe. I actually made two batches where one was with half beets, half carrots. I am starting to get a feel for the recipe. The beet one tasted a bitmetallic I think I put too much baking powder in so I cut it a lot for the next. I also did half sugar and half splenda. That made the carrot one (and maybe the beet) extracaramelized. I wonder if I could now cut back on the sugar a bit more. Interestingly, the carrot one was much wetter out of the pressure cooker.

Anyway, below is the latest iteration of the recipe. This is what I did for the carrots which were better. The only changes for the beets were I forgot the ginger, did 1 tbsp baking_soda_and obviously half beets.

The texture was still a bit of mush which I do not think I am going to be able to avoid without taking too much time. I do not mind it being mushy, but it is less authentic.

Carrot Pudding

Put the milk and the smart balance in the pressure cooker. Grate the carrots. Mix all the dry ingredientsseparatelythen add them to the carrots. Stir and then pressure cook on setting 2 for 15 minutes (that timing starts when the regulator starts venting).

Release the pressure quickly (just with the gauge). Then cook on medium to reduce until it is the desired consistency


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Original WP Post ID: 2902

Original WP Pub Date: 2012-12-14_201354