Carrot and Parsnip Ring Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 350°F.
Slice carrots and parsnips.
Steam them until very tender, about 15-20 minutes.
Process bread in food processor until crumbs. Remove from bowl and reserve.
Process parsley with 3-4 pulses, remove and reserve.
Process carrots and parsnips to puree.
Add butter, sugar, ginger, salt and eggs and process further.
Scrape down sides and add bread crumbs and parsley. Blend.
Butter a 6 cup ovenproof ring mold (or just use silicone) and pour in mixture.
Cover with parchment, wax paper or foil.
Place mold in larger pan and fill with water halfway up the sides.
Bake for 45 minutes or until a knif inserted comes out clean.
Allow mold to rest 10 minutes.
Run a thin, flexible knife around the edges and invert, carefully onto a serving platter.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	297.2 Kcal (1244 kJ)
Calories from fat	109.49 Kcal
		% Daily Value*
Total Fat	12.17g	19%
Cholesterol	130.4mg	43%
Sodium	494.99mg	21%
Potassium	860mg	18%
Total Carbs	41.67g	14%
Sugars	14.95g	60%
Dietary Fiber	9.41g	38%
Protein	7.21g	14%
Vitamin C	26.2mg	44%
Vitamin A	1.2mg	40%
Iron	2.1mg	11%
Calcium	117.2mg	12%

Amount Per 100 g
Calories	102.33 Kcal (428 kJ)
Calories from fat	37.7 Kcal
		% Daily Value*
Total Fat	4.19g	19%
Cholesterol	44.9mg	43%
Sodium	170.44mg	21%
Potassium	296.11mg	18%
Total Carbs	14.35g	14%
Sugars	5.15g	60%
Dietary Fiber	3.24g	38%
Protein	2.48g	14%
Vitamin C	9mg	44%
Vitamin A	0.4mg	40%
Iron	0.7mg	11%
Calcium	40.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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