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Carrots: Baked Carrot Ring

Source of Recipe

Cook Now, Serve Later


List of Ingredients

2 pounds carrots, peeled and cut 1", boil till -- tender
3 eggs
2 tablespoons brown sugar
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon white pepper
1/2 cup milk
1/2 cup unsalted butter, melted


Recipe

Preheat oven to 350ºF. In blender or food processor, puree the carrots until smooth, about 30 seconds. Blend in eggs, one at a time, then add sugar, flour, salt, cinnamon, pepper, milk and butter. At this point, mixture can be refrigerated up to 4 hours.

Butter a 10 cup ring mold or casserole. Stir carrot mixture and pour into mold; bake uncovered 50 minutes to one hour or until a knife inserted into center comes out clean. Let stand for 10 minutes before unmolding. Run small knife around inner edge of mold. Carefully invert onto a serving dish. Serves 8. Good with baked ham.