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Recipe for family meals :

Carrot Ring

This recipe comes from a cookery book my wife bought many years ago called 'Christmas Cooking' from a series called 'The Australian Way, Cook and Learn' from Dinkum Fare.

"Carrots! To me the carrot is the vegetable of the ungifted chef. Nearly every restaurant I have eaten at has served carrots as a vegetable - I hate and loath them. They are boring and do not compliment most meals when served simply boiled. So here is a perhaps more tasteful and enjoyable way of preparing them".


1kg (2lb) carrots, roughly chopped
1/4 cup chopped parsley
1 tspn chopped fresh thyme or 1/4 tspn dried thyme leaves
3 tbspns snipped chives or finely chopped shallots
salt and freshly ground pepper to taste
a good pinch of nutmeg
2 tbspns butter, melted
3 eggs beaten
cooked green peas and mint sprigs to serve

  • Cook carrots in boiling, salted water until tender. Drain well and purée in a blender or mash with a potato masher. Mix with all remaining ingredients.
  • Spoon into a well-greased 20 cm (8in) ring tin and bake in a moderate oven (180ºC) for 35 minutes, or until firm to touch. Run knife around the edges of ring to loosen and carefully invert onto a serving plate.
  • Fill centre of ring with buttered green peas and garnish with sprigs of mint or thyme. May be covered with foil and kept warm in a slow oven (150ºC).

Serves 6 - 8