Vegetable pudding (4)
Instructions
Clean and wash the vegetables, then cut fennel into wedges and carrot slices.
Boil separately for about 18 minutes in lightly salted water, then drain and place them on paper towels to dry.
Then add the vegetables in a large Nonstick Skillet with 30 g butter, 50 cl of milk and a pinch of salt.
When they have absorbed all the milk, pass through a food mill or mixer and collect the purée obtained into a bowl.
Prepared with 40 g of butter, 2 tablespoons flour and the remaining milk, a white sauce of right consistency.
Add salt, then add the vegetables and stir once.
Let the mixture cool, then add the egg yolks, one at a time, the grain and finally the whipped egg whites until stiff.
Grease a mould to high walls, flour it and pour in the mixture.
Put to cook in a water bath in oven at 180 degrees for about 40 minutes.
Sfornatelo and serve.
