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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 12 |
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I am the third generation in my family to have this recipe. It boasts of cheesy, carroty, savory goodness! A must-have side dish at all of my family's turkey dinner celebrations! Although I'm sure it would pair nicely with a roast or a chicken as well. Ingredients:
3 pounds carrots, peeled and chopped |
5 tablespoons cornflake crumbs |
6 eggs |
2 cups milk |
3 cups shredded sharp cheddar cheese |
1/2 cup melted butter |
1/2 cup finely chopped onion |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 pinch cayenne pepper |
1/8 teaspoon ground nutmeg |
1 1/2 cups cornflake crumbs |
Directions:
1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.
2. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
3. Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.
4. Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.
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