Ingredients
2 pounds carrots, cooked and mashed3/4 cup half-and-half cream3 eggs, beaten1-1/2 teaspoons minced fresh parsley1 teaspoon finely chopped onion1/2 teaspoon salt1/4 teaspoon pepper1 package (10 ounces) frozen peas, cooked
Preparation
Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas.
