Thomas Jefferson's Chartreuse Of Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 1/2 pounds sweet potatoes |
1/4 cup whipping cream |
1/2 teaspoon salt |
dash of pepper |
1 pound fresh green beans |
3 large carrots, scraped |
salt and pepper to taste |
2 small zucchini, thinly sliced |
2 medium potatoes or turnips, peeled and diced |
1/4 cup plus 2 tablespoons butter, melted |
1 clove garlic, minced |
1 cup fresh green peas |
1 1/2 cups (6 ounces) shredded swiss cheese |
Directions:
1. Scrub sweet potatoes thoroughly; bake at 400° for 1 hour until potatoes yield slightly to pressure. Let cool to touch; peel and mash. Add whipping cream, 1/2 teaspoon salt, and dash of pepper; mix well, and set aside.
2. Break tips from green beans; remove strings. Wash in cold water and drain. Cut in 3 1/2-inch lengths; set aside. Cut remaining pieces of beans into 1/4-inch lengths. Set aside.
3. Cut carrots into 3 1/2-inch lengths; slice into 1/4-inch-thick strips. Set aside. Cut remaining pieces of carrots into 1/4-inchthick slices.
4. Place green beans in a steaming rack; steam over boiling water until crisp-tender. Immediately immerse in ice water to stop cooking. Drain well. Season with salt and pepper to taste; set aside. Repeat procedure with carrots, zucchini, and potatoes or turnips.
5. Combine butter and garlic; set aside.
6. Grease a 2-quart charlotte mold, and line bottom with waxed paper.
7. Arrange a layer of steamed vegetables and peas in an attractive pattern in bottom of charlotte mold. Spread one-fourth sweet potato mixture over vegetables. Place green beans and carrot sticks upright around side of mold, alternating beans and carrot sticks. Spoon one-fourth garlic butter over sweet potato mixture. Sprinkle with one-fourth Swiss cheese. Repeat layers three times.
8. Bake, uncovered, at 350° for 40 to 45 minutes. Cool in pan 10 minutes; invert onto serving platter. Serve warm.
|
|