3 lbs. carrots
1 med. onion, chopped
6 tbsp. butter
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
2 pkgs. frozen peas in butter

Scrape and cut carrots into chunks. Cook in boiling water until tender. Drain and puree in blender. Saute onion in butter until soft. Stir into carrots; add parsley, salt and pepper. Put into greased ring mold and bake 1 hour at 325 degrees, or until carrot mixture pulls away from side of mold. Prepare peas and place in center of carrot ring.