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Ingredientes
- 2 c. Carrots, cooked and mashed (about 2 lbs fresh)
- 2 tsp Sugar
- 2 x Well-beaten Large eggs
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 c. Light cream
- 1/4 tsp Grnd ginger (optional)
- 1 tsp Grnd orange peel (optional)
- 1 can (17-ounce) English peas
- 1 c. Medium white sauce
Direcciones
- Boil carrots in sweetened water till tender; drain and mash well. Add in all remaining ingredients and mix well. Pour into greased 5-1/2 c. ring mold and place mold in pan of water. Bake uncovered at 350 for 30 min. Drain peas. Make medium white sauce; gently stir peas into warm sauce. Unmold carrot ring and spoon peas into center. (Carrot mold may be prepared ahead of time and refrigerated, but allow 45-60 min to bake if cool).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 88 | 61% |
| Total Fat 10.02g | 13% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 399mg | 17% |
| Potassium 236mg | 7% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.19g | 3% |
| Protein 4.58g | 7% |
