Carrot And Parsnip Ring
Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 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
Recipe
- 1 preheat oven to 350°f.
- 2 slice carrots and parsnips.
- 3 steam them until very tender, about 15-20 minutes.
- 4 process bread in food processor until crumbs. remove from bowl and reserve.
- 5 process parsley with 3-4 pulses, remove and reserve.
- 6 process carrots and parsnips to puree.
- 7 add butter, sugar, ginger, salt and eggs and process further.
- 8 scrape down sides and add bread crumbs and parsley. blend.
- 9 butter a 6 cup ovenproof ring mold (or just use silicone) and pour in mixture.
- 10 cover with parchment, wax paper or foil.
- 11 place mold in larger pan and fill with water halfway up the sides.
- 12 bake for 45 minutes or until a knif inserted comes out clean.
- 13 allow mold to rest 10 minutes.
- 14 run a thin, flexible knife around the edges and invert, carefully onto a serving platter.
- 15 enjoy!
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