** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Carrot Ring With Peas
Date Added:January 05, 2014
Ingredients:
4 Cups Carrots 4 Cups Mashed Carrots * see note
1/2 Cup Sugar 1/2 Cup Sugar
3 Unit Eggs 3 Unit Eggs separated
1 Teaspoon Onion 1 Teaspoon Onion grated
8 Tablespoons Butter 8 Tablespoons Butter divided
2 Tablespoons Flour 2 Tablespoons Flour
1/2 Cup Milk 1/2 Cup Milk (evaporated is best)
2 Cups Mushrooms 2 Cups Mushrooms finely chopped
4 Cups Peas 4 Cups Peas petite
1 1/2 Teaspoons Salt 1 1/2 Teaspoons Salt (to taste)
18 Unit Green Bell Peppers 18 Unit Strips Green Bell Pepper 1/4& quot
2. Drain under cold water and remove skins and mash.
3. Add sugar, beaten egg yolks, and onion. Reserve.
4. Melt 4 tablespoons butter; stir in flour and then milk to make thick sauce.
5. Pour into carrot mixture and blend thoroughly.
6. Fold in stiffly beaten egg whites. Pour into well-buttered ring mold.
7. Place mold in pan of hot water and bake at 325 F about 45 minutes or until mold shrinks slightly from side of pan.
8. Unmold onto large plate. Fill mold with the following vegetables mixed together; 2 cups mushrooms sauteed until tender in 4 tablespoons butter; 4 cups peas cooked with salt but still bright green.
9. Outside of mold may be garnished with parboiled green pepper strips stood on end.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Mushroom, Bell Pepper, Peas, Natural Sweeteners, Onion allergies.
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