Susie’s Carrot Ring

I found this recipe amongst my mother's collection of personal favorites, written in her own hand on pages yellow and brittle with age. I am glad the recipe can be preserved here and hope it will be enjoyed.

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Susie’s Carrot Ring is a tasty and colorful vegetable dish, especially when the center is filled with creamed peas, which is the way my mother usually served it.

Ingredients

Carrot Ring

  • 1 cup dry breadcrumbs OR finely crushed saltine cracker crumbs
  • 1 cup warm milk
  • 1/4 cup vegetable oil
  • 1 teaspoon sugar
  • 2 teaspoons salt, or to taste (LuAnn prefers less)
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs, well beaten
  • 3 cups grated raw carrots

Accompaniment (optional – but oh, so pretty and a perfect complement)

  • Creamed peas (cooked green peas in white sauce)

Instructions

  1. Preheat the oven to 350 degrees F. Spray a 5- to 6-cup ring mold generously with no-stick cooking spray; set aside.
  2. In a mixing bowl, combine crumbs and milk. Stir in oil, sugar, salt, parsley, beaten eggs and carrots until well mixed. Turn mixture into prepared ring mold, spreading evenly.
  3. Bake in the preheated oven for about 45 minutes or until set.
  4. Allow to stand for several minutes, then turn carrot ring out onto platter. If desired, fill center with creamed peas.

Vintage recipe from my mother’s cousin’s wife, Susie P.; written and shared by LuAnn B., a.k.a. "Tofu Queen."

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