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Green And Gold Vegetable Ring

Mormon.Cook's picture
  Carrots 2 Pound (10 Medium)
  Frozen peas 30 Ounce
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Flour 6 Tablespoon
  Salt 1 Teaspoon
  Onion salt 1⁄4 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Eggs 4 , slightly beaten

Peel carrots and cut into small pieces. Cook carrots and peas separately until very tender. Drain and puree each. Melt butter in a saucepan; blend in flour, salt, onion salt, and white pepper. Add milk; cook and stir until thickened. Cover and cook over very low heat 4 or 5 minutes longer. Divide sauce into 2 equal parts. Add one part to carrots and one to peas. Season to taste. Add 2 eggs to each. Butter ring mold(s) well, including sides and center. Pour in pea mixture and smooth surface. Top with carrot mixture. Set mold(s) in pan of hot water and bake about 1 1/2 hours, or until set. Unmold carefully onto warm platter. Serve alone or with creamed chicken, sweetbreads or fish in center. Or fill center of ring with buttered vegetables.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 153 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 65.8 mg21.9%

Sodium 269.6 mg11.2%

Total Carbohydrates 19 g6.2%

Dietary Fiber 4.2 g16.6%

Sugars 6.9 g

Protein 6 g12.8%

Vitamin A 215.4% Vitamin C 21.6%

Calcium 7.1% Iron 8.3%

*Based on a 2000 Calorie diet

Green And Gold Vegetable Ring Recipe