Carrot ring with peas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Mashed Carrots, * see note |
| ½ | cup | Sugar |
| 3 | Eggs, separated | |
| 1 | teaspoon | Onion, grated |
| 8 | tablespoons | Butter, divided |
| 2 | tablespoons | Flour |
| ½ | cup | Milk |
| 2 | cups | Mushrooms |
| 4 | cups | Peas |
| 1½ | teaspoon | Salt |
| 18 | Strips Green Bell Pepper, 1/4\" wide | |
Directions
*20 to 25 medium carrots
Cook carrots until tender. Drain under cold water and remove skins and mash. Add sugar, beaten egg yolks, and onion. Reserve. Melt 4 tbs. butter; stir in flour and then milk to make thick sauce. Pour into carrot mixture and blend thoroughly. Fold in stiffly beaten egg whites. Pour into well-buttered ring mold. Place mold in pan of hot water and bake at 325ø about 45 minutes or until mold shrinks slightly from side of pan. Unmold onto large plate. Fill mold with the following vegetables mixed together; 2 cups mushrooms sauteed until tender in 4 tbs. butter; 4 cups peas cooked with salt but still bright green. Outside of mold may be garnished with parboiled green pepper strips stood on end.
Serves: 8 to 10
Source: "Mountain Measures" --Junior Leauge of Charleston, WV ed. 1974 Recipe by: Mrs. Howard Barnett Posted to MC-Recipe Digest V1 #617 by Bill Spalding <billspa@...> on May 24, 1997