| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Emlive08, New |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Vegetable oil |
| 1/2 |
c |
Fine bread crumbs |
| 4 |
|
Eggs, separated |
| 1 1/2 |
c |
Butter, at room temperature |
|
|
3 sticks |
| 1 |
c |
Light brown sugar |
| 3 |
c |
Finely grated fresh carrots |
|
|
1 pound |
| 2 |
T |
Milk |
| 2 |
T |
Fresh lemon juice |
| 1 |
t |
Salt |
| 2 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 2 |
c |
Flour |
| 3 |
T |
Butter |
| 2 |
c |
Fresh or frozen peas |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
|
Head fresh cauliflower, cut |
|
|
into florets |
|
|
and cooked until |
|
|
tender in salted |
|
|
water |
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. Yield: 8 to 10 servings Recipe Courtesy of Emeril
Lagasse 1999 Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW
#EMIC17 Converted by MM_Buster v2.0l.
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