Festive Carrot Ring
Ingredients2 h 20 m servings 338 cals
- 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(R) 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.
Per Serving: 338 calories; 20.6 g fat; 26.3 g carbohydrates; 13.6 g protein; 146 mg cholesterol; 656 mg sodium. Full nutrition
ReviewsRead all reviews 4
I made this dish to go along with a turkey dinner we had tonight. I mixed it up last night (except the corn flakes...I added those in right before I baked it) to save time today. I followed th...
Wow - this was a great recipe! I tried this with the small bundt cake pan and while it did not come out as smooth as I would have liked, it tasted great. Need to make sure you really grease the ...