Suzanne's Festive Carrot Ring
Serves: Serves 8 to 10
  • 1½ pounds carrots, peeled and cut into ½ inch thick rounds
  • 3 tablespoons butter, divided
  • Salt
  • 1 onion, cut into small dice
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup plain dried breadcrumbs
  • ¾ cup (3 ounces) sharp cheddar cheese, grated
  • Ground black pepper
  • 1 box (10 ounces) frozen green peas
  1. Adjust oven to lower-middle position and heat oven to 350 degrees.
  2. Place carrots, 2 tablespoons butter, a sprinkling of salt, and ½ cup of water in a large skillet. Turn heat to high, put lid on and cook until carrots are just tender and liquid has evaporated, about 10 minutes. Remove lid and add onion to the skillet. Cook until tender, 2 to 3 minutes.
  3. Meanwhile, process eggs until frothy in a blender. With blender running, slowly add milk until blended, about 30 seconds. With blender still running, add carrots mixture by the cupful. Increase speed and puree until smooth. Turn puree into a medium bowl; stir breadcrumbs, cheese, and a sprinkling of pepper.
  4. Spoon carrot mixture into a well-greased 1½ quart ring mold. Bake until firm and top is golden, 40 to 45 minutes. Remove from oven and let cool on a wire rack, about 20 minutes.
  5. Meanwhile, microwaves peas and remaining tablespoon butter, covered, on high power until steamy hot, about 5 minutes. Serve; filling center with cooked peas.
Recipe by Three Many Cooks at