Broccoli, Cauliflower & Carrots with Parmesan Bread Crumbs
Fresh Carrot Ring with Buttered Peas and Cauliflower
Cauliflower Fritters
* Exported from MasterCook *
Broccoli, Cauliflower & Carrots with Parmesan Bread Crumbs
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds broccoli florets
2 pounds cauliflower flowerets
1 pound carrots -- cut 1/4-inch thick
1 tablespoon vegetable oil
4 tablespoons unsalted butter
2 cups very coarse dry bread crumbs
1/2 cup Parmesan cheese -- grated
1/2 teaspoon cayenne
In a large saucepan of boiling salted water cook vegetables until
crisp-tender, 2 to 5 minutes. In a colander drain vegetables and refresh
under cold water to stop cooking. Drain vegetables well. Vegetables may be
prepared up to this point 1 day ahead and chilled, covered.
In a large heavy skillet heat oil and 2 tablespoons butter over
moderately high heat until foam begins to subside and saute bread crumbs,
stirring, until golden. Stir in Parmesan, cayenne and salt to taste and
saute, stirring, until crisp. Bread crumbs may be prepared 3 days ahead
and
kept in an airtight container.
Preheat oven to 350 degrees F.
In skillet melt remaining tablespoon butter over moderate heat and in
it
toss vegetables with salt and pepper to taste. Sprinkle vegetables with
bread crumbs and toss to combine. Transfer mixture to a baking dish and
bake, uncovered, 10 minutes, or until just heated through.
Source: "Gourmet Magazine"
* Exported from MasterCook *
Fresh Carrot Ring with Buttered Peas and Cauliflower
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1/2 cup fine bread crumbs
4 eggs -- separated
1 1/2 cup butter -- at room temperature
1 cup light brown sugar
3 cups finely grated fresh carrots -- (1 pound)
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 -- cooked until tender
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.
* Exported from MasterCook *
Cauliflower Fritters
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small cauliflower head
1/2 cup matzo meal
2 eggs -- beaten
salt and pepper -- to taste
Preheat oil in a deep fryer to 340 degrees.
In a large saucepan, over high heat, boil cauliflower in salted water
until soft. Drain and mash.
In a mixing bowl combine mashed cauliflower, matzo meal, eggs, salt and
pepper. Drop by tablespoonfuls into oil and fry until golden. Drain on
paper
towels and serve.
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