Carrot Ring With Peas(Recipe Of Past President Mrs. Helen R. Cornelison, H. L., Sr.)
A savory carrot ring filled with fresh peas and topped with whipped cream, offering a delicate flavor combination suitable for elegant dinners or special occasions.
Ingredients
Instructions
- Cook carrots until tender; press through a ricer and measure 2 cups.
- Season the carrot mixture with pepper, salt, and chopped onion.
- Beat eggs slightly and add milk, then blend with the seasoned carrot mixture.
- Pour the mixture into a well-greased ring mold.
- Set the mold in a pan of warm water.
- Bake in a moderate 375°F oven for 35 minutes.
- Fill the center of the baked carrot ring with fresh peas.
- Top the peas with whipped cream before serving.
Tips & Substitutions
For a smoother texture, ensure the carrot pulp is well-riced and evenly mixed with the eggs and milk. If you don't have fresh peas, frozen peas can be a quick substitute; just thaw them before use. You can also add herbs like dill or parsley to enhance the flavor. For a twist, consider incorporating a bit of cheese into the mixture, which will complement the sweetness of the carrots.
Serving Suggestions
This carrot ring pairs beautifully with a light salad or roasted vegetables for a complete meal. Consider serving it alongside a creamy dip or a tangy vinaigrette to enhance the flavors. It also makes a delightful addition to a brunch spread, complementing dishes like American recipes or even a slice of After Dinner Mint Ice Cream Pie for dessert.
Storage & Reheating
Store leftover carrot ring in an airtight container in the refrigerator for up to 3 days. To reheat, place the ring in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. If reheating in the microwave, cover with a damp paper towel and heat in short intervals to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Ring With Peas(Recipe Of Past President Mrs. Helen R. Cornelison, H. L., Sr.) contains roughly 130 calories, with 3g protein, 26g carbohydrates, and 2g fat. It is an excellent source of vitamin C (74% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1249mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the carrot mixture a day in advance and refrigerate it. Just pour it into the mold and bake it the next day. This allows the flavors to meld and saves time on the day of serving.
What can I substitute for milk in this recipe?
You can use almond milk or oat milk as a non-dairy alternative, which works well without compromising the texture. If you're looking for a creamier option, consider using half-and-half or coconut milk for a richer flavor.
How can I make this recipe gluten-free?
The recipe is naturally gluten-free as it doesn't contain any flour or gluten-based ingredients. Just ensure any additional toppings or accompaniments you choose are also gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).