Carrot Ring

By Yankee Magazine

Oct 05 2007

A very useful carrot ring recipe and an easy attractive way to offer several vegetables at once for a buffet or large gathering.


1 cup boiled carrots, riced or in puree
1 teaspoon grated onion
salt, paprika, and celery salt
1 cup heavy cream sauce
4 eggs, separated
1 teaspoon cream of tartar


Combine the carrots with the seasonings and the cream sauce. Cool, and beat in the egg yolks one at a time. Beat the egg whites until stiff with the cream of tartar and fold into the carrot mixture. Fill a well-buttered ring mold 2/3 full and bake in a moderate oven (350 degrees F) in a larger pan of water for about 45 minutes or until firm. This ring may be filled with cauliflower, or Brussels sprouts, or green peas, or filled with one vegetable and surrounded with another. Creamed mushrooms are excellent and the dish may be garnished with chopped parsley or slivered almonds.