Carrot Ring Mould with Peas and Onions from The Robert Carrier Cookbook by Robert Carrier
Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain. Simmer blanched carrots in butter, chicken stock and sugar, with salt,...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Ring mold
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Stove
- Potato masher
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Oven
- Baking pan
Ingredients
- 2-3 pounds new carrots
- 4 tablespoons butter
- 1 tablespoon sugar
- salt
- ¼ pint chicken stock
- 6-8 tablespoons grated cheese
- cooked peas and button onions
- 2 eggs
- butter
- freshly ground black pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Onions and Carrots from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Herbed Carrots from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Buttery Carrots ‘n’ Onions
master-recipes.com
Carrot Gingerbread Ring Mold * with Peas * Fall SPICES * Retro Holiday dish * can be sugar-free - CI
seasonalandholidayrecipeexchange.weebly.com
To Boil Carrots from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Braised Carrots from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Iced Carrot and Orange Soup from The Times Cookery Book by Katie Stewart
app.ckbk.com
Curried Carrot Soup
master-recipes.com