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Carrot Mould

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Ingredients
  Carrots 3 Pound (3 Bunches)
  Cream 1⁄2 Cup (8 tbs)
  Cracker crumbs 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  Egg yolks 5 , beaten
  Salt To Taste
  Egg whites 5 , beaten
Directions

GETTING READY
1. Preheat the oven to 350° F
2. Grease a ring mould with butter and line with waxed paper.

MAKING
3. Cover carrots with water and boil until very tender.
4. Drain and allow to cooling before adding to a bowl
5. Lightly mash using a potato masher. .
6. Add cream and cracker crumbs, yolks and salt and mix gently but thoroughly using a spatula or wooden spoon.
7. Gently fold in the stiff egg white into the carrot mixture
8. Turn into the soufflé dish and place in a water bath in the preheated oven.
9. Bake for almost 30 minutes until set and lightly browned on top.

SERVING
10. Invert onto a flat serving plate.
11. You can fill center with peas, beans, spinach corn or any of your favorite vegetable and coat with a cream sauce if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Nutrition Rank

Nutrition Facts

Serving size

Calories 298 Calories from Fat 102

% Daily Value*

Total Fat 11 g17.4%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 171.7 mg57.2%

Sodium 361.1 mg15%

Total Carbohydrates 43 g14.2%

Dietary Fiber 6.8 g27%

Sugars 19 g

Protein 8 g15.8%

Vitamin A 765.8% Vitamin C 22.3%

Calcium 13.5% Iron 5.8%

*Based on a 2000 Calorie diet

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Carrot Mould Recipe