Carrot and Parsnip Ring
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 lbs carrots, trimmed and peeled
- 2 lbs parsnips, trimmed and peeled
- 3 slices bread (french or Italian)
- hand full parsley, fresh
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 5 eggs
- 1 cup whipping cream
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.