Carrot Ring Recipe
Carrot Ring Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + standing

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 in 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 each: 108 calories, 4g fat (2g saturated fat), 73mg cholesterol, 210mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 5g protein.

  • 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
  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 in 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

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MY REVIEW
ShazzyB User ID: 4629270 85433
Reviewed Nov. 26, 2009

"Made this for Thanksgiving, it got rave reviews from everyone! I used egg beaters instead of whole eggs, and fat free half and half to make it a little healthier. I also used two bags of frozen peas with pearl onions, Yum!"

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