Carrot and Parsnip Ring

"This is a different and delicious way to use carrots and parsnips."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350°F.
  • Slice carrots and parsnips.
  • Steam them until very tender, about 15-20 minutes.
  • Process bread in food processor until crumbs. Remove from bowl and reserve.
  • Process parsley with 3-4 pulses, remove and reserve.
  • Process carrots and parsnips to puree.
  • Add butter, sugar, ginger, salt and eggs and process further.
  • Scrape down sides and add bread crumbs and parsley. Blend.
  • Butter a 6 cup ovenproof ring mold (or just use silicone) and pour in mixture.
  • Cover with parchment, wax paper or foil.
  • Place mold in larger pan and fill with water halfway up the sides.
  • Bake for 45 minutes or until a knif inserted comes out clean.
  • Allow mold to rest 10 minutes.
  • Run a thin, flexible knife around the edges and invert, carefully onto a serving platter.
  • Enjoy!

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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