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Baked Carrot Ring Recipe
|Carrots||1 1⁄2 Pound, pared|
|Grated onion||1 Tablespoon|
|Celery seed||1⁄2 Teaspoon|
|Crushed basil||1⁄4 Teaspoon|
|Pepper||To Taste (Few Grains)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Eggs||4 , separated|
Serving size: Complete recipe
Calories 1704 Calories from Fat 929
% Daily Value*
Total Fat 105 g161.1%
Saturated Fat 59.2 g295.9%
Trans Fat 0 g
Cholesterol 1092 mg364%
Sodium 4031 mg168%
Total Carbohydrates 124 g41.4%
Dietary Fiber 21.4 g85.4%
Sugars 54.5 g
Protein 71 g141.3%
Vitamin A 2355.6% Vitamin C 70.7%
Calcium 155% Iron 53.2%
*Based on a 2000 Calorie diet
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 350Â°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.