| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 1 |
tb |
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 |
tb |
Milk |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 2 |
c |
Flour |
| 3 |
tb |
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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