Layered Vegetable Loaf With Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe is pictured on the front of my Company's Coming Vegetables cookbook and it's something I've always wanted to try, but never gotten around to yet. It looks absolutely fabulous - a 3-in-1 with layers of broccoli, red studded rice, and carrots topped with a rich creamy sauce. Looks very elegant on a platter surrounded by more cooked broccoli florets, carrot chunks, and pearl onions. Ingredients:
2 eggs |
1 cup broccoli floret, cooked, drained, and finely chopped |
1 tablespoon butter or 1 tablespoon margarine, softened |
1/2 cup grated cheddar cheese |
1/4 teaspoon onion salt |
2 eggs |
1 cup cooked rice |
1/4 cup chopped red pepper |
1 tablespoon butter or 1 tablespoon margarine, softened |
1/2 cup grated mozzarella cheese |
1/4 teaspoon onion salt |
2 eggs |
1 cup cooked mashed carrot |
1 tablespoon butter or 1 tablespoon margarine, softened |
1/2 cup grated cheddar cheese |
1/4 teaspoon onion salt |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
pepper, light sprinkle |
1 cup milk |
Directions:
1. For first layer: Spoon-beat eggs in bowl. Measure broccoli after it has been cooked and finely chopped.
2. Add to eggs along with remaining 3 ingredients. Mix well and pack into well-greased 8x4x2-1/2 inch (20x10x6 cm) pan.
3. For second layer: Spoon-beat second amount of eggs in bowl. Mix in the next 5 ingredients and spread over broccoli layer.
4. For third layer: Spoon-beat remaining eggs and mix in the next 4 ingredients. Spread over rice layer.
5. Bake at 325F for about 1 hour or until an inserted knife comes out clean.
6. Invert on serving tray and unmold. Garnish with cooked broccoli florets, cooked carrot pieces, and pearl onions, if desired.
7. For cream sauce: Melt butter in saucepan, then mix in flour, salt and pepper. Add milk and stir until sauce boils and thickens. Makes about one cup.
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