Baked Carrot Ring Recipe
There is no better gift for your palate than this Baked Carrot Ring recipe. Baked Carrot Ring gets its taste from Vegetable. Baked Carrot Ring goes perfectly as Side Dish. This Canadian recipe of Baked Carrot Ring is enjoyed the world over. Believe me, just try this Baked Carrot Ring once, you'll love it.
Ingredients
1 1/2 lbs. carrots, pared
1 tablespoon grated onion
1/2 teaspoon celery seed
1/4 teaspoon crushed basil
1 teaspoon sugar
3/4 teaspoon salt
Few grains pepper
1 cup shredded Cheddar cheese
3 tablespoons flour
1/2 teaspoon salt
3 tablespoons butter or margarine
1 1/4 cups milk
4 eggs, 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.
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.
