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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There is a beautiful place near Almonte, Ontario that's called The Herb Garden . It used to be owned by a wonderful couple, Sharon and Gerry Channer. A friend and I took a cooking course there one day and it was one of the nicest days I ever had! Read more ! This is one of the recipes I took away. Lovely people, lovely place and lovely recipe. Ingredients:
3 large carrots, grated |
1 leek, upper leaves removed, sliced |
1 cup cheddar cheese, grated |
3 tbsp. fresh parsley |
2 tbsp. fresh chives, chopped |
1 tsp. fresh tarragon, chopped |
1 tbsp. fresh dill, chopped |
1/2 cup flour |
1/3 cup vegetable oil |
salt and pepper to taste |
4 eggs, separated |
Directions:
1. Combine all ingredients except eggs, mix well. Season to taste. Stir in egg yolks. Beat egg whites until stiff-fold quickly into vegetable mixture.
2. Spoon into a ring tin, bundt pan, even a muffin pan would work, and bake at 350F for 30-35 minutes or until golden brown.
3. Unmould ring on a serving plate and serve with a salad or bread or as a side dish.
4. Enjoy!
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