Vegetable cake

Yield: 1 servings

Measure Ingredient
2 \N Carrots
2 \N Zucchini
2 \N Yellow squash
1 medium Stalk broccoli
7 ounces All Purpose flour
1 \N 10 ounces wh butter
4 \N Eggs
1 tablespoon Baking powder
½ cup Tarragon; (chopped fine)
½ cup Basil; (chopped fine)
½ cup Chives; (chopped fine)
1 pinch Cayenne
\N \N Salt to taste
\N \N Herb oil; (recipe below)
2 tablespoons Parsley
1 tablespoon Thyme
4 tablespoons Chives
6 \N Mint leaves
6 ounces Olive oil


Preheat oven to 400 degrees. Trim the skin off the zucchini and squash, using four cuts to make them both rectangle shaped. Break the broccoli stalks into small florets. Dice the carrots, zucchini and squash into medium squares. In a large pot, boil water and blanch all the vegetables, making sure they are very soft. Combine the vegetables with the remaining ingredients in a large bowl. Pour the mixture into a loaf pan that has been coated with butter and dusted with flour. Make sure that the vegetables are evenly distributed. Bake 20 minutes at 400 degrees and then reduce to 275 degrees for 20 more minutes.

Let cool and slice into 10 slices. Place one slice on each plate, drizzle with herb oil and serve with baby greens tossed with lemon juice and olive oil. Salt and pepper to taste.

Makes 10 servings.

Ingredients for Herb Oil:

Roughly chop the parsley, thyme and chives. Place all ingredients in a blender and puree for 10 minutes them remove. Let stand for about 2 hours, then strain.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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