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Baked Carrot Ring

Charles.Durand's picture
Ingredients
  Carrots 1 1⁄2 Pound, pared
  Grated onion 1 Tablespoon
  Celery seed 1⁄2 Teaspoon
  Crushed basil 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper To Taste (Few Grains)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 3 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
  Eggs 4 , separated
Directions

Shred enough of the carrots to make 1 cup.
Cook remaining carrots in boiling salted water until just tender, but not soft.
Drain and cool carrots until they can be handled.
Shred enough to make 2 cups.
Combine the raw and cooked carrots in a large bowl.
Blend in onion, celery seed, basil, sugar, 3/4 teaspoon salt, pepper, and cheese; set aside.
Stir flour and 1/2 teaspoon salt into hot butter in a saucepan.
Heat until bubbly.
Remove from heat and add milk gradually, stirring constantly.
Bring to boiling; stir and cook 1 to 2 minutes.
Beat egg yolks in a bowl and gradually add sauce, stirring constantly.
Stir into carrot mixture.6.
Beat egg whites until stiff, not dry, peaks are formed.
Gently fold into mixture.
Turn into a generously greased 1 1/2 quart ring mold.
Set in a shallow pan of hot water.
Bake at 350°F until mixture is set, about 1 hour.
Remove from oven and let stand 10 minutes.
Run a knife around edge of mold to loosen.
Unmold onto a heated serving plate.
Surround ring with seasoned cooked broccoli spears and fill center with parsley or watercress.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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