Carrot ring with petit pois

Yield: 6 Servings

Measure Ingredient
2 cups Carrots; cooked and mashed (about 2 lbs fresh)
2 teaspoons Sugar
2 \N Well-beaten eggs
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Light cream
¼ teaspoon Ground ginger (optional)
1 teaspoon Ground orange peel (optional)
1 can (17-oz) English peas
1 cup Medium white sauce

Boil carrots in sweetened water until tender; drain and mash well. Add all other ingredients and mix well. Pour into greased 5-½ cup ring mold and place mold in pan of water. Bake uncovered at 350 for 30 minutes. Drain peas. Make medium white sauce; gently stir peas into hot sauce. Unmold carrot ring and spoon peas into center. (Carrot mold may be prepared ahead of time and refrigerated, but allow 45-60 minutes to bake if cold).



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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