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Fresh Carrot Ring With Buttered Peas And
Cauliflower
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Tablespoon Vegetable oil
/2 Cup Fine bread crumbs
Eggs; separated
−1/2 Cup Butter; at room temperature (3 sticks)
Cup Light brown sugar
Cup Finely grated fresh carrots; (1 pound)
Tablespoon Milk
Tablespoon Fresh lemon juice
Teaspoon Salt
Teaspoon Baking powder
Teaspoon Baking soda
Cup Flour
Tablespoon Butter
Cup Fresh or frozen peas
Salt
Freshly ground black pepper
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Head fresh cauliflower; cut into florets and cooked until tender in salted water
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
Fresh Carrot Ring With Buttered Peas And Cauliflower
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