Festive Carrot Ring
I am the third generation in my family to have this recipe. It boasts of cheesy, carroty, savory goodness! A must-have side dish at all of my family's turkey dinner celebrations! Although I'm sure it would pair nicely with a roast or a chicken as well.
- Serves: 12 persons
- 3pounds carrots, peeled and chopped
- 5tablespoons cornflake crumbs
- 2cups milk
- 3cups shredded sharp Cheddar cheese
- ½cup melted butter
- ½cup finely chopped onion
- 1teaspoon salt
- ¼teaspoon black pepper
- 1pinch cayenne pepper
- ⅛teaspoon ground nutmeg
- 1½ cups cornflake crumbs
Step 1Place 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.
Step 2Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
Step 3Crack 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.
Step 4Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.