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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