Zubereitung
- Grease a pudding mold with a lid (approx. 15 cm diameter) (alternatively, use small molds, see note below) with butter and sprinkle with LEIMER Mie de Pain (also grease and sprinkle the inside of the lid).
- Place LEIMER Mie de Pain in a bowl, pour water over it, stir a little, and let it soak.
- Wash and clean the vegetables.
- Cut the carrot, bell pepper, and zucchini into 2-3 mm cubes.
- Chop the garlic clove very finely.
- Cut the spring onion and celery into approx. 3 mm thick slices.
- Heat the oil in a pan.
- Add the carrot and bell pepper and sauté for about 2-3 minutes.
- Add the zucchini, garlic clove, spring onion, and celery, deglaze with broth, and simmer gently until all the broth has evaporated, then transfer to a bowl and leave to cool.
- Beat the egg whites until stiff.
- Cream the butter and egg yolks until fluffy.
- Stir in the salt, spices, and grated mountain cheese.
- Stir the swollen Mie de Pain and the cooled vegetables into the butter mixture.
- Fold in the stiffly beaten egg whites.
- Pour the batter into the prepared pudding mold (alternatively, use small molds, see note below) and close with the lid.
- Place the pudding mold in a suitable pot and pour water into it until it is about 2 cm below the lower edge of the mold's lid.
- Bring the water to a boil and simmer the pudding gently for 80-90 minutes, adding more water if necessary.
- Allow to cool slightly, turn the pudding out of the mold, and serve in portions with sauce or dip.
Tips
The vegetables, spices, and cheeses can be replaced with others as desired. The flavor can also be changed by adding finely diced bacon or chicken, for example.
The vegetable pudding is also suitable as a side dish, e.g. with goulash.
Use of small pudding molds or ramekins
Place these side by side in a large, flat pot, fill with water to approx. 1 cm below the rim of the molds, cover and simmer gently for 45-60 minutes.
Alternatively, place in a baking dish or in the dripping pan of the oven, cover with a large lid or aluminum foil, place on the middle rack, fill with water to about 1 cm below the rim of the molds, and cook at 200°C for 45-60 minutes.
