Ingredients for Layered Vegetable Cake
- 2 cups breadcrumbs
- Sharp Cheddar Cheese
- Fresh Chives
- Fresh Parsley
- Garlic Cloves
- Salt
- Ground Pepper
- 2 medium potatoes, thinly sliced (about 2 cups sliced)
- 2 medium parsnips, thinly sliced (about 1.5 cups sliced)
- 1 medium turnip, thinly sliced (about 1 cup sliced)
- Sweet Potatoes
- Rutabagas
- 3 large eggs
- 1 cup vegetable stock
- Light Cream
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How to Make Layered Vegetable Cake
- Preheat oven to 375°F (190°C). Grease an 8-inch deep cake pan and line the bottom with parchment paper.
- In a large bowl, combine breadcrumbs, cheese, herbs, and garlic. Season with salt and pepper. Set aside half of this mixture.
- Using a mandoline slicer or food processor with a thin slicing disc, thinly slice all vegetables.
- Layer half of the potatoes in the prepared pan. Sprinkle with a portion of the breadcrumb mixture. Repeat with half of the parsnips, turnip, sweet potato, and rutabaga, seasoning each layer with the crumb mixture.
- Sprinkle a little more than half of the remaining breadcrumb mixture over the vegetables.
- Repeat layers with remaining vegetables and remaining breadcrumb mixture, topping with the remaining crumbs.
- Whisk together eggs, vegetable stock, and cream. Season lightly.
- Pour the egg mixture evenly over the layered vegetables. Cover with aluminum foil, sealing tightly around the edges.
- Bake for 1 hour. Remove foil and bake for another 30 minutes, or until vegetables are tender.
- Preheat broiler to high. Carefully invert the cake onto a heatproof plate. Remove and discard the parchment paper.
- Broil for 4-5 minutes, or until the top is crisp and golden brown.
- Let cool slightly before cutting into wedges and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
30g
Fat
16g
Carbs
10g
