Carrot pudding

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Grønnsaker og røtter, s. 82 (falt i det fri)

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1
Grate
Wash and scrape the carrots and grate them together with the onion.
2
Mix and fill
Mix everything together and put it in a greased dish dusted with breadcrumbs. Dot small pieces of butter on top.
3
Bake
Bake the pudding in a hot oven (about 200 °C (390 °F)) for about 45 minutes. Serve with brown sauce.

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