Fresh Carrot Ring With Buttered Peas And Cauliflower

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1/2 cup	73g / 2.6oz	Fine bread crumbs
4		Eggs - separated
1 1/2 cups	297g / 10oz	Butter - (3 sticks) - at room temperature
1 cup	160g / 5.6oz	Light brown sugar
3 cups	330g / 11oz	Finely-grated fresh carrots - (1 lb)
2 tablespoons	30ml	Milk
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
2 cups	125g / 4.4oz	Flour
3 tablespoons	45ml	Butter
2 cups	474ml	Fresh or frozen peas
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Fresh cauliflower head - cut into florets
		And cooked until tender in salted water

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 3-quart ring mold or bunt pan with the oil. Dust the pan with the bread crumbs.

In the bowl of an electric mixer, fitted with a whip attachment, whip the egg whites on medium-high until stiff. Remove and set aside.

In another bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together. Add the egg yolks one at a time, beating until smooth. Add the carrots, milk and lemon juice. Beat well. Add the salt, baking powder, baking soda and flour. Beat well. Fold in the whipped egg whites.

Pour the mixture into the prepared pan and spread evenly. Bake for 1 hour, or until the center is set and the cake springs back from the pan. Remove from the oven and cool for 5 minutes in the pan. Remove from the pan and turn onto a serving platter.

In a saute pan, over medium heat, melt the butter and cook for about 1 minute or until the butter starts to turn brown. Add the peas. Season with salt and pepper. Saute for 2 to 3 minutes. Remove from the heat and spoon around the carrot ring. Spoon the cauliflower in the center of the ring. Serve warm.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C17)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.