ESSENCE OF EMERIL SHOW #EE2297 Carrot Puree: Cook 3 small or 2 large carrots and puree in blender Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the mushrooms, shallots and garlic for 2 minutes. Season with salt and pepper. Remove from the heat. Start layering the vegetables in the tart shell, onions first, tomatoes and mushrooms last. In a mixing bowl, whisk the yolks, cream, cheese and parsley together. Season with salt and pepper. Pour over the vegetables. Bake for 35 to 40 minutes or until the custard is set. Remove from the oven and let cool. Spoon the puree in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with the cheese, green onions and peppers. Yield: 1 10-inch tart Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (964g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2318 (78%)|
|Amt Per Serving||% DV|
|Total Fat 257.5g||343 %|
|Saturated Fat 120.3g||601 %|
|Monounsaturated Fat 98.1g|
|Polyunsanturated Fat 27.4g|
|Cholesterol 7105mg||2186 %|
|Sodium 1665.3mg||57 %|
|Potassium 1173.5mg||31 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 40.5g|
|Protein 122.2g||175 %|
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Calories per serving: 2954
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