Carrot Ring Recipe
Carrot Ring Recipe photo by Taste of Home

Carrot Ring Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 35 min. + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min. + standing
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
Originally published as Carrot Ring in Country Woman Christmas Annual 1998, p28

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.

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