 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This is a different and delicious way to use carrots and parsnips. Ingredients:
2 lbs carrots, trimmed and peeled |
2 lbs parsnips, trimmed and peeled |
3 slices bread (french or italian) |
hand full parsley, fresh |
3 tablespoons butter |
3 tablespoons brown sugar |
1 teaspoon ground ginger |
1 teaspoon salt |
5 eggs |
1 cup whipping cream |
Directions:
1. Preheat oven to 350°F.
2. Slice carrots and parsnips.
3. Steam them until very tender, about 15-20 minutes.
4. Process bread in food processor until crumbs. Remove from bowl and reserve.
5. Process parsley with 3-4 pulses, remove and reserve.
6. Process carrots and parsnips to puree.
7. Add butter, sugar, ginger, salt and eggs and process further.
8. Scrape down sides and add bread crumbs and parsley. Blend.
9. Butter a 6 cup ovenproof ring mold (or just use silicone) and pour in mixture.
10. Cover with parchment, wax paper or foil.
11. Place mold in larger pan and fill with water halfway up the sides.
12. Bake for 45 minutes or until a knif inserted comes out clean.
13. Allow mold to rest 10 minutes.
14. Run a thin, flexible knife around the edges and invert, carefully onto a serving platter.
15. Enjoy!
|
|