HERBED CARROT RING

This recipe is used as a replacement for a rice, pasta, or potato when the menu needs a lighter touch. The ring is an attractive presentation when filled with bright green, stir-fried vegetables.

2 pounds carrots, peeled and cut into 1/2" chunks
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
3 eggs, separated
1/2 teaspoon salt
1/2 teaspoon tarragon
1 tablespoon minced fresh parsley
Pinch of garlic powder and white pepper
4-cup ring mold

Bring a 4-quart pot of water to a boil. Add a pinch of salt and the carrots. Cook until tender but not soft. Drain and let set 5 minutes. Transfer to the work bowl of a food processor and pulse until chopped but not pureed. {The carrots should still have some texture to them but should not be in large chunks.} Transfer to a mixing bowl and set aside.
Melt the butter in a small saucepan. Add the flour and cook until bubbly. Slowly stir in the milk and continue to cook until thickened. Add the salt, tarragon, parsley, garlic powder, and white pepper. Stir in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add to the carrots and mix well.
Beat the egg whites until stiff but not dry and stir 1/4 of them into the carrot mixture. Gently fold in the remaining whites and pour into a well-buttered ring mold. Bake in a boiling water bath in a preheated 350 degree oven for 40-50 minutes.
Serves 6.