Return to Content

Carrot Ring

Carrot Ring
0 votes, 0.00 avg. rating (0% score)

A very useful carrot ring recipe and an easy attractive way to offer several vegetables at once for a buffet or large gathering.


  • 1 cup boiled carrots, riced or in puree
  • 1 teaspoon grated onion
  • salt, paprika, and celery salt
  • 1 cup heavy cream sauce
  • 4 eggs, separated
  • 1 teaspoon cream of tartar


Combine the carrots with the seasonings and the cream sauce. Cool, and beat in the egg yolks one at a time. Beat the egg whites until stiff with the cream of tartar and fold into the carrot mixture. Fill a well-buttered ring mold 2/3 full and bake in a moderate oven (350 degrees F) in a larger pan of water for about 45 minutes or until firm. This ring may be filled with cauliflower, or Brussels sprouts, or green peas, or filled with one vegetable and surrounded with another. Creamed mushrooms are excellent and the dish may be garnished with chopped parsley or slivered almonds.

Updated Friday, October 5th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111