Fresh Carrot Ring With Buttered Peas And Cauliflower
A classic ring mold carrot cake savory side — fresh grated carrots, brown sugar, and lemon baked in a ring, filled with buttered peas and cauliflower florets.
Ingredients
- 1 tbsp vegetable oil
- 0.5 cup fine bread crumbs
- 4 each eggs, separated
- 1 0.5 cup butter, room temperature
- 1 cup light brown sugar
- 3 cup finely grated fresh carrots
- 2 tbsp milk
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cup flour
- 3 tbsp butter (for peas)
- 2 cup fresh or frozen peas
- 1 head fresh cauliflower, cut into florets, cooked until tender
Instructions
- 1
Preheat oven to 350°F. Grease a 3-quart ring mold with oil. Dust with bread crumbs.
- 2
Whip egg whites to stiff peaks. In another bowl, cream butter and sugar. Add egg yolks one at a time. Add carrots, milk, and lemon juice. Beat well. Add salt, baking powder, baking soda, and flour. Fold in whipped egg whites.
- 3
Pour into prepared pan. Bake 1 hour until center is set. Cool 5 minutes. Remove and turn onto serving platter.
- 4
In a saute pan over medium heat, melt remaining butter. Cook 1 minute until butter starts to turn brown. Add peas, season, saute 2-3 minutes.
- 5
Spoon peas around the carrot ring. Spoon cauliflower in the center of the ring. Serve warm.