Festive Carrot Ring recipe
All Recipes Side Dish Vegetables Carrots
Ingredients
- 3 pounds carrots, peeled and chopped 5 tablespoons cornflake crumbs 6 eggs 2 cups milk 3 cups shredded sharp Cheddar cheese ½ cup melted butter ½ cup finely chopped onion 1 teaspoon salt ¼ teaspoon black pepper 1 pinch cayenne pepper ⅛ teaspoon ground nutmeg 1 ½ cups cornflake crumbs
Nutrition Info
- 338.2 caloriescarbohydrate: 26.3 gcholesterol: 146.3 mgfat: 20.6 gfiber: 3.4 gprotein: 13.6 gsaturatedFat: 12.2 gservingSize: -sodium: 655.7 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Festive Carrot Ring
Directions
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Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan, mash with an electric mixer until smooth.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan, sprinkle mold with 5 tablespoons corn flake crumbs.
Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs, mix well. Spoon into prepared mold.
Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven, let stand 30 minutes before inverting onto serving platter.