Fresh Carrot Ring With Buttered Peas And Cauliflower
Instructions:
- 1 Tablespoon Vegetable oil
- 1/2 Cup Fine bread crumbs
- 4 Eggs; separated
- 1−1/2 Cup Butter; at room temperature (3 sticks)
- 1 Cup Light brown sugar
- 3 Cup Finely grated fresh carrots; (1 pound)
- 2 Tablespoon Milk
- 2 Tablespoon Fresh lemon juice
- 1 Teaspoon Salt
- 2 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- 2 Cup Flour
- 3 Tablespoon Butter
- 2 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