Carrot Ring Recipe

Carrot Ring Recipe photo by Taste of Home

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Carrots become everyone's favorite when they're baked in this slightly sweet, lighter-than-air ring. Our holiday meal wouldn't be complete without it.

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Carrot Ring Recipe

Prep: 10 min. Bake: 35 min. + standing

Yield: 8-10 Servings

10 35 45

Ingredients

2 pounds carrots, cooked and mashed
3/4 cup half-and-half cream
3 eggs, beaten
1-1/2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen peas, cooked

Directions

Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 108 calories, 4 g fat (2 g saturated fat), 73 mg cholesterol, 210 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Carrot Ring in Country Woman Christmas Annual 1998, p28