Receta Emeril Lagasse Carrot Ring
by Global Cookbook

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Ingredientes

1 Tbsp. vegetable oil
1/4 c. fine dry bread crumbs
4 lrg Large eggs, separated
3/4 lb (3 sticks) plus 2 Tbsp. unsalted butter, at room temperature, divided use
1 c. sugar
3/4 lb carrots, grated (about 3 c.)
2 Tbsp. lowfat milk

2 Tbsp. fresh lemon juice
1 1/2 tsp salt, divided use
2 tsp baking pwdr
1 tsp baking soda
2 c. bleached all-purpose flour
2 med -size carrots, boiled in water till fork-tender, liquid removed, peeled and cut into small dice Or possibly 1 c. frzn diced carrots or possibly vegetable of your choice
1 lb English (sweet) peas, fresh or possibly frzn, blanched 2 min in boiling water and liquid removed

Preheat oven to 350 degrees. Grease a 10 inch Bundt or possibly tube pan with vegetable oil. Dust bottom and sides of pan proportionately with bread crumbs. With electric mixer in a medium-size bowl, beat egg whites till stiff peaks form.
Set aside.
With mixer fitted with a paddle attachment in a large mixing bowl, cream 3/4 lb. butter and sugar together. Add in egg yolks one at a time, beating after each addition. Add in carrots, lowfat milk and lemon juice; beat till well-mixed. Add in 1 tsp. salt, all baking pwdr, baking soda and flour. Beat till well-mixed.
Mix in egg whites till no streaks remain and pour into prepared pan.
Bake till golden and top springs back when touched, about 1 hour.
Remove from oven and cold about 5 min. With a thin knife, loosen sides of cake and remove it from pan, turning it bottom side up, onto a serving platter.
Heat remaining 2 Tbsp. butter in large skillet over medium heat. Add in carrots and peas, and season with the remaining salt and black pepper; cook 5 min. Spoon mix into hole of carrot ring. Slice ring and serve with vegetables.