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Vegetable Cake Recipe


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     Vegetable Cake

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8 to 10

1 leek, blanched
1/2 butternut squash, thinly sliced
2 to 3 red beets, thinly sliced
1 small celeriac, thinly sliced
2 to 3 medium Yukon gold potatoes, thinly sliced
1 to 2 large carrots, thinly sliced
2 cups extra old cheddar, grated
Creamy onions ( I double this)
2 large onions, thinly sliced
4 cloves garlic, finely chopped
1 T butter
1 cup 35% cream
Salt and nutmeg

Make creamy onions first. (Note I double the recipe, then double to 4 tbsp when layering). Sweat onions and garlic in butter, do not brown. Add cream and thyme and cook down to consistency of glaze. Add salt and nutmeg to taste.
Line 13 x 9 pan with parchment paper. Then add a thin layer of beets to cover the bottom of the pan. Spread with 2 tblsps (maybe double) of the creamy onion, 50 g grated cheddar and salt & pepper to taste. Repeat with a layer of leeks, then squash, celeriac and carrots, spreading with creamy onions cheese and salt/pepper after each layer. Finish with layer of potatoes. I like to brush with melted butter then salt and pepper
Cover with aluminum foil and bake at 375F for one hour. Remove foil and bake for another 30 minutes. The vegetable cake is cooked when your knife pokes through without any resistance. Let stand before slicing

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