Layered Vegetable Cake

Recipe by Sydney Mike
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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