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Festive Carrot Ring

Festive Carrot Ring

  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    2 h 20 m
Mel's Kitchen

Mel's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Place 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt(R) pan; sprinkle mold with 5 tablespoons corn flake crumbs.
  3. Crack 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.
  4. Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.
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Reviews

charlottesmom
9

charlottesmom

9/28/2009

I made this dish to go along with a turkey dinner we had tonight. I mixed it up last night (except the corn flakes...I added those in right before I baked it) to save time today. I followed the recipe exactly except, I was cooking for only 4 people, so I halved the recipe and put it in an 11x7 casserole dish instead of a ring mold. Everyone loved it! It was very tasty and a nice change from the same ole, same ole. The only thing I would recommend is to run the carrots through a food processor instead of a mixer. Much easier and quicker that way. Otherwise, it was very easy. Thanks for sharing this recipe! I'll be making it again for Thanksgiving.

Gilta
4

Gilta

11/30/2009

Wow - this was a great recipe! I tried this with the small bundt cake pan and while it did not come out as smooth as I would have liked, it tasted great. Need to make sure you really grease the pan in order to come out cleanly.

VERNA LAPOINTE
2

VERNA LAPOINTE

10/6/2009

Humm not sure? Just ok.

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