Vegetable pudding
Description
Prepare the vegetable pudding as follows: chop and finely mince all the vegetables and sauté them in vegetable oil for 5 minutes. Then add wine and simmer for 20 minutes. Next, add pre-cooked rice and green peas; after 5 minutes, add chopped parsley. Prepare a sauce from flour and milk in a frying pan. Add it to the vegetables along with egg yolks, green peas, and whipped cream. Bake the pudding in a greased and breadcrumb-dusted mold.
Instructions
- 1
Step 1
Chop the onion and mushrooms, and grate the carrots and celery.
- 2
Step 2
Separate the cauliflower into florets.
- 3
Step 3
Sauté all the vegetables in vegetable oil for 5 minutes, season with salt and pepper, add wine. Cook for 20 minutes. When the wine has evaporated, you can add a little water.
- 4
Step 4
Then add the previously cooked rice, green peas, and after 5 minutes, chopped parsley. Mix and set aside to cool.
- 5
Step 5
While the vegetables are cooling, prepare the sauce. Fry the flour in a skillet, gradually pour in the milk, stirring constantly. Add salt, pepper, and bring to a boil. Cook slightly until thickened, then cool.
- 6
Step 6
Add the sauce, grated cheese, and egg yolks to the vegetables.
- 7
Step 7
Beat the egg whites and also add them to the vegetables.
- 8
Step 8
Grease a pudding mold with butter, sprinkle with breadcrumbs, and place the pudding inside. Bake in the oven for 30 minutes at 180 degrees and serve.