Fresh Carrot Ring with Buttered Peas and Cauliflowe

Name: Fresh Carrot Ring with Buttered Peas and Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 cup fine bread crumbs; 4 eggs, separated; 1 1/2 cup (3 sticks) butter, at room temperature; 1 cup light brown sugar; 3 cups (1 pound) finely grated fresh carrots; 2 tablespoons milk; 2 tablespoons fresh lemon juice; 1 teaspoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 cups flour; 3 tablespoons butter; 2 cups fresh or frozen peas; Salt; Freshly ground black pepper; 1 head fresh cauliflower, cut into florets and cooked until tender in salted water

Servings: persons

1 tablespoon vegetable oil
1/2 cup fine bread crumbs
4 eggs, separated
1 1/2 cup (3 sticks) butter, at room temperature
1 cup light brown sugar
3 cups (1 pound) finely grated fresh carrots
2 tablespoons milk
2 tablespoons fresh lemon juice
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups flour
3 tablespoons butter
2 cups fresh or frozen peas
Salt
Freshly ground black pepper
1 head fresh cauliflower, cut into florets and cooked until tender in salted water

1
Preheat the oven to 350 degrees.
2
Grease a 3 quart ring mold or bunt pan with the oil.
3
Dust the pan with the bread crumbs.
4
In the bowl of an electric mixer, fitted with a whip attachment, whip the egg whites on medium-high until stiff.
5
Remove and set aside.
6
In another bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together.
7
Add the egg yolks one at a time, beating until smooth.
8
Add the carrots, milk and lemon juice.
9
Beat well.
10
Add the salt, baking powder, baking soda and flour.
11
Beat well.
12
Fold in the whipped egg whites.
13
Pour the mixture into the prepared pan and spread evenly.
14
Bake for 1 hour, or until the center is set and the cake springs back from the pan.
15
Remove from the oven and cool for 5 minutes in the pan.
16
Remove from the pan and turn onto a serving platter.
17
In a saute pan, over medium heat, melt the butter and cook for about 1 minute or until the butter starts to turn brown.
18
Add the peas.
19
Season with salt and pepper.
20
Saute for 2 to 3 minutes.
21
Remove from the heat and spoon around the carrot ring.
22
Spoon the cauliflower in the center of the ring.
23
Serve warm.

1519

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 cup fine bread crumbs, 4 eggs, separated, 1 1/2 cup (3 sticks) butter, at room temperature, and more.

Yes, Fresh Carrot Ring with Buttered Peas and Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Carrot Ring with Buttered Peas and Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions