Layered Vegetable Pt Recipes

LAYERED VEGETABLES (IN A CROCK POT )

Steps:

• Layer vegetables in a large crock pot in the order given .
• Mix together all the sauce ingredients and pour over top of the layers of vegetables .
• Cover and cook on Low setting for 12 hours or on high for 6 hours.

LAYERED VEGETABLE BAKE

Steps:

• Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
• Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
• Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.

LAYERED VEGETABLE SALAD

Steps:

• Put half of the lettuce in the bottom of a clear glass salad bowl.
• Layer the ingredients alternately with the peas.
• Use complimenting colors as you layer the veggies.
• Mix the Mayo & chili sauce.
• Top the salad with the last half of the iceberg lettuce.
• Spread dressing over the top of the salad.
• Cover and refrigerate for 24 hours.

TRIPLE-LAYER VEGETABLE TERRINE

Steps:

• Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

LAYERED VEGETABLE SALAD

Steps:

• In a large bowl, layer salad with vegetables and ingredients in order given.
• Chill 30 minutes to 1 hour.
• This salad is best eaten, shortly after being made.
• Serves 8.
• Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.