Spring has come! When I saw this beautiful multicolored rainbow carrot while wandering the product department, I immediately started thinking of recipes to use these bright colors.
Here’s a savory spiral pie using ultra-thin ribbons of carrots and zucchini arranged in a sweet cheesecake-like base.
Honestly, the best thing about this cake is that it is beautiful. But make no mistake, it’s also delicious.
This cake requires some effort, but it is so revealing, it is definitely worth making. This is the perfect snack, side dish or colorful main course that is served with a salad.
As for the rainbow carrot, it is excellent, but you do not need to buy it if it is not sold. You can use this spiral technique with zucchini, summer squash, carrots, parsnips, eggplant, potatoes, sweet potatoes, even purple potatoes. If it can be cleaned with a vegetable peeler, you are in business.
Spiral vegetable pie
1 1/2 cups rich buttermilk crumbs
1/3 cup hot butter
1/2 cup heavy cream or half
1/4 teaspoon salt
1 (8 oz) Bath Whipped Cream Cheese (Vegetable Garden)
1 pound (about 4 large) carrots
1 large zucchini
Drizzle with olive oil
Preheat oven to 400 degrees. To make the crust, grind the crackers into a fine flour and mix with the melted butter until the whole crumb is evenly moistened. Squeeze the mixture tightly into a 9-inch cake tin, ideally with a removable bottom. Bake the pie for 10 minutes. Leave the oven on.
Meanwhile, make the filling. In a small bowl, whisk together the cream, egg and salt. In another bowl, mix the cream cheese to make it soft. Add 4 tablespoons of egg mixture and mix until completely combined. Postpone. Leave the rest of the egg mixture.
To prepare the vegetables, cut off both ends of the carrots. With the help of a vegetable peeler, peel the carrots and throw them away. Using a peeler, continue to cut the carrots into long, wide longitudinal layers until you get a nice bunch of strips. Repeat with the rest of the carrots. Peel a squash, grate it and squeeze the juice. It is important that the vegetables were the same width. Part of the zucchini I cut in half according to the carrots.
When you slice the vegetables, put them in a large bowl and drizzle with olive oil. Send the vegetables in the microwave for 2 minutes to soften them. This is the secret to making this technique work.
To assemble the pie using a spatula or spoon back, gently place the cream cheese mixture on the bottom of the pie shell. There will be crumbs, but don’t worry. The spiral will cover many sins.
Twist a strip of zucchini into a tight spiral and then a strip of carrot. Continue to add slices, alternating colors, forming a tight spiral. If it gets too big to hold in your hand, you can gently put it in the center of the cake. Continue to spread alternately layers of vegetables around the spiral until it reaches the outer edge of the crust.
Spread the rest of the egg mixture in a spiral, encouraging the mixture to drown between layers of vegetables.
Place the cake pan on a baking sheet and bake for 25 minutes. Check at 140 degrees to make sure the egg is cooked. Cool and serve. It is well cut with a serrated knife.
Finely chopped vegetables in a colorful cake – AgriNews
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