Best Layered Vegetable Cake Recipes

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LAYERED VEGETABLE CAKE



Layered Vegetable Cake image

Make and share this Layered Vegetable Cake recipe from Food.com.

Provided by Sydney Mike

Categories     Vegetable

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup breadcrumbs, fresh, brown
1/3 cup sharp cheddar cheese, coarsely grated
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1/2 teaspoon salt, to taste
1/4 teaspoon ground pepper, to taste
11 ounces potatoes, peeled
11 ounces parsnips, peeled
1 large turnip, peeled
11 ounces sweet potatoes, peeled
11 ounces rutabagas, peeled
2 eggs
1 1/4 cups vegetable stock
1/2 cup light cream

Steps:

  • Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper.
  • In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan.
  • Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc.
  • The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga.
  • At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture.
  • Whisk together the eggs, vegetable stock & cream then season lightly.
  • Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal.
  • Bake for 1 hour, then remove the foil & bake another 30 minutes.
  • Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden.
  • Let it cool just slightly, then cut into wedges & serve.

Nutrition Facts : Calories 209.7, Fat 6.4, SaturatedFat 3.3, Cholesterol 67.7, Sodium 299, Carbohydrate 32.5, Fiber 5.5, Sugar 7.6, Protein 6.7

LAYERED VEGETABLE CAKE



Layered Vegetable Cake image

This recipe is from "Easy Vegetarian Cooking - with a month's worth of quick dinner recipes based on Harvard Healthy Eating Plate" - http://amazon.com/s/ref=nb_sb_noss?url=search-alias%3Ddigital-text&field-keywords=vegetarian+recipes%2CB00E1MGU2K

Provided by Alexandra Beck

Categories     Lunch/Snacks

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

6 young potatoes
3 carrots
2 zucchini
2 eggs
2 ounces sour cream
1 tablespoon mayonnaise
salt
pepper
dried herbs

Steps:

  • Rinse vegetables, cut potatoes and carrots in 1-inch pieces and steam-cook with some salt for 15 minutes.
  • During that time, hard boil eggs; separately grate eggs and zucchini, reserve.
  • Prepare the "frosting" mixing together sour cream, mayonnaise, salt and pepper.
  • Separately grate potatoes and carrots.
  • On a serving platter, layer potatoes, carrots, zucchini and eggs, with the dressing between the layers.
  • Serve.

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