Sherried Carrot Pudding

1 lb. carrots, sliced crosswise into 1/2" slices
2 t. vegetable oil
1 c. finely chopped onion
1 T. sugar
1 T. water
1 T. all-purpose flour
1 c. milk
1/4 t. salt
1/16 t. pepper
1/16 t. ground nutmeg
2 T. dry sherry
1 T. dry bread crumbs
Nonstick cooking spray

Place a steamer rack in the bottom of a medium saucepan. Add enough water to come almost to the bottom of the rack. Place saucepan over medium heat. When water boils, add the carrots, cover, and cook 12 minutes or until carrots are tender. Drain.

Preheat oven to 350 degrees. Lightly oil a 1-qt. baking dish or spray with cooking spray.

Place drained carrots in a food processor. Process until pureed. Set aside.

Heat oil in a nonstick medium skillet over medium heat. Add onion and cook, stirring frequently, until onion is golden, about 5-8 minutes. Stir in sugar and water, and then flour. Gradually stir in milk. Continue to cook, stirring constantly, until mixture has thickened slightly, about 5 minutes. Remove from heat.

Stir into onion mixture the salt, pepper, nutmeg, and sherry. Add carrots and mix well. Spoon into prepared pan and sprinkle with bread crumbs. Spray lightly with cooking spray. Bake uncovered for 35 minutes. Serve hot.

Makes 4 servings.

Adapted from The Meatless Gourmet, p. 324.