SAVOURY CARROT RING

Preheat your oven to 180 deg C. Bring a saucepan of water to the boil andadd 500gm of thinly sliced carrots and 1 large onion chopped , boil until the carrot is tender . Drain and place the carrot and onion in a processor along with 1 dsp of ground cinnamon , 1 tbs of minced garlic ,1 tbs of soft brown sugar and 1/2 tsp of cracked black pepper . now process until smooth . Now stir in 1 dsp of finely grated orange rind and set aside to cool slightly . Separate 4 eggs ,lightly beat the 4 yolks and in another bowl beat the 4 egg whites until firm peaks form . Stir the egg yolks through the carrots and gently fold in the egg whites . Next fold in 90 gm ( 3/4 cup ) of almond meal and 1 tbs of dried chives . Lightly grease a ring pan with oil and a fine sprinkle of polenta and pour in the mixture . Bake in the preheated oven for 30 minutes or until well set . Cool slightly before turning out onto a serving dish . I serve the carrot ring with a noodle kugel and fill the centre of the carrot ring with steamed brocoli florets and sno peas .