Baked Carrot Ring Recipe
Ingredients
| Carrots | 1 1/2 Pound, pared | |
| Onion | 1 Tablespoon, grated | |
| Celery seed | 1/2 Teaspoon | |
| Basil | 1/4 Teaspoon, crushed | |
| Sugar | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Few grains pepper | ||
| Shredded Cheddar cheese | 1 Cup(16 tbs) | |
| Flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Milk | 1 1/4 Cup(16 tbs) | |
| Eggs | 4 , 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.
Chef
