The Very Best Of Emeril


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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  
1
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  
267  


Page
293 294 295 296 297

Quick Jump
1 176 352 527 703