Carrot pudding

So, as promised, here is my very probable entry recipe for the recipe and cooking contest by Soy Sauce. The same I participated in last year and was selected as a finalist and received the bronze prize. I chose a recipe with very simple ingredients, that can be served as a main or a side, and that is very easy. So here it is! 

Carrot pudding Japanese style  

– 2 carrots of medium, large size

– a piece of ginger, about 2x2x2cm but not strictly

– 1 large egg, or two small

– 2tbs of soya sauce

Wash and cut the carrots roughly (if they are not safe from chemicals peel them). In a pan add the carrots, cover with water and add the ginger as a block. Boil until the carrots are soft. Remove the water, the ginger, pit the carrots in a food processor or blender, puréed them, add the egg and mix again, add the soya sauce and mix again to obtain an homogeneous purée. Grease an oven dish or individual oven dishes, add the preparation to the dish. You can either bake or steam the preparation. Bake in a oven at 180deg until a knife comes out clean. Or steam it. Serve directly in the individual oven dishes, or slice and serve, or rather, like Idid this time, use shapes to cut to your liking and serve. This is a perfect main course served with salad and greens; or a side, like on my picture with a pork filet deglazed in soya sauce. Bon appetit and wish me good luck for the contest!

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