Carrot Ring Mould with Peas and Onions

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2-3 pounds new carrots
    • 4 tablespoons butter
    • ¼ pint<


    Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.

    Simmer blanched carrots in butter, chicken stock and sugar, with salt, to taste, until carrots have absorbed the liquid without burning and are tender.

    Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and fres