Carrot Ring This is a lovely party dish. A feast for the eyes.
8 large
carrots, sliced or enough to make 4 cups of puree
1 1/2 tablespoons
butter
1 1/2 tablespoons
flour
1 1/2 cups milk
3 eggs, separated
3 tablespoons
onions, finely grated
1/2 teaspoon salt
white
pepper, to taste
1/4 teaspoon nutmeg
1 tablespoon
sugar
1/2 cup slivered
almonds
fresh parsley, for garnish
Preheat oven to 350 degrees.
Place carrots in enough boiling salted water to cover, cook
for
15 minutes or until barely tender. Drain and put carrots in
blender or food processor or through a food mill; Set aside.
Over medium heat, melt butter and stir in flour, cooking for
1 to 2 minutes.
Gradually add milk, stir until sauce is thickened.
Let cool for a minute, then add egg yolks one at a time,
stirring thoroughly.
Add pureed carrots, onion, salt, white pepper, nutmeg and
sugar.
Beat egg whites until stiff peaks form, and gently fold into
carrot mixture; Fold in almonds.
Pour into a buttered 8-cup ring mold and place in a pan of
hot
water, with the water reaching a height of 1 inch up the
side of
the mold. Bake for 45
minutes. Unmold on a warm serving platter.
Source: San Francisco A LA Carte - Junior League Cook Book
