Carrot and Parsnip Ring Recipe

Name: Carrot and Parsnip Ring
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs carrots, trimmed and peeled; 2 lbs parsnips, trimmed and peeled; 3 slices bread (french or Italian); hand full parsley, fresh; 3 tablespoons butter; 3 tablespoons brown sugar; 1 teaspoon ground ginger; 1 teaspoon salt; 5 eggs; 1 cup whipping cream

Servings: persons

1
Preheat oven to 350F.
2
Slice carrots and parsnips.
3
Steam them until very tender, about 15-20 minutes.
4
Process bread in food processor until crumbs.
5
Remove from bowl and reserve.
6
Process parsley with 3-4 pulses, remove and reserve.
7
Process carrots and parsnips to puree.
8
Add butter, sugar, ginger, salt and eggs and process further.
9
Scrape down sides and add bread crumbs and parsley.
10
Blend.
11
Butter a 6 cup ovenproof ring mold (or just use silicone) and pour in mixture.
12
Cover with parchment, wax paper or foil.
13
Place mold in larger pan and fill with water halfway up the sides.
14
Bake for 45 minutes or until a knif inserted comes out clean.
15
Allow mold to rest 10 minutes.
16
Run a thin, flexible knife around the edges and invert, carefully onto a serving platter.
17
Enjoy!

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs carrots, trimmed and peeled, 2 lbs parsnips, trimmed and peeled, 3 slices bread (french or Italian), hand full parsley, fresh, and more.

Yes, Carrot and Parsnip Ring falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot and Parsnip Ring

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions