Ready in 1 hour
Try this Fresh Carrot Ring with Buttered Peas And Cauliflower recipe, or contribute your own. "Bread Crumb" and "Emeril" are two of the tags cooks chose for Fresh Carrot Ring with Buttered Peas And Cauliflower.
0 people want to try | 0 have favorited
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 Recipe by: EMERIL LIVE SHOW #EMIC17
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Fresh Carrot Ring with Buttered Peas And Cauliflower. Be the first to review it!