Recipes from the German Homefront: Gemüsepudding (Vegetable Pudding)

 

Now for another recipe selection from 1941 featuring the substitute food migetti. If you are new here and just joining us, then you probably are wondering what in the Sam Sixties is migetti. Well instead of explaining it all over again, you will have to refer to this past post which you can find here which will explain it all. Today though is all about this delicious (maybe) vegetable pudding. To make this up yourself you will need the following:

200 g each of carrots, parsley root, and spinach 

250 g of migetti

2 eggs 

salt to taste 

2 T of horseradish 

To get started, steam the veggies until softened and then add to it the cooked migetti and spices (in this case salt and horseradish). Take the eggs and separate the yolks from the whites. Add the egg yolks beaten and then the egg whites beaten stiff. Pour the mixture into a pudding dish of a desired shape and cook one hour. Turn out on a plate and serve with a tomato sauce, parsley, or a caper sauce. 

The original recipe for this one is incredibly vague as far as cooking directions go and there is no direction for the temperature of the oven.  If you wanted to make this one yourself, I would look up other similar recipes and see what they suggest. What I find interesting about this dish is that it is made in a pudding dish and should have enough consistency to stand up on its own once cooked and turned out on a plate. If it's done right, it should look pretty impressive, but I am not sure who eats vegetable puddings anymore.