Layered vegetable bake
1 large carrot
1 large sweet potato
1 large russet potato
1 large fresh zucchini
1/2 lb fresh green beans
1 cup crumbled blue cheese
1 cup shredded mozzarella
1/2 cup dried cranberries
1 1/2 cups heavy cream
2 eggs
2 tsp salt
2 tsp pepper
2 tsp garlic powder
1 Tbsp brown sugar
Wisk together cream, seasonings and eggs and set aside. Thinly slice potatoes, zucchini, and carrots. Place one thin layer of each vegetable in a greased non stick 8x8 inch pan. On top of the first layer of vegetables sprinkle 1/3 of each cheese and 1/2 of the dried cranberries. Repeat layering the remainder of the vegetables on the second layer. Before sprikling on the remainder of the cheese and cranberries pour heavy cream mixture evenly over the vegetables. Sprinkle over the top with cheese and bake in a 350 degree oven for 35-45 minutes or until vegetables are tender all the way through. Recipe serves 6-9 people.
1 large carrot
1 large sweet potato
1 large russet potato
1 large fresh zucchini
1/2 lb fresh green beans
1 cup crumbled blue cheese
1 cup shredded mozzarella
1/2 cup dried cranberries
1 1/2 cups heavy cream
2 eggs
2 tsp salt
2 tsp pepper
2 tsp garlic powder
1 Tbsp brown sugar
Wisk together cream, seasonings and eggs and set aside. Thinly slice potatoes, zucchini, and carrots. Place one thin layer of each vegetable in a greased non stick 8x8 inch pan. On top of the first layer of vegetables sprinkle 1/3 of each cheese and 1/2 of the dried cranberries. Repeat layering the remainder of the vegetables on the second layer. Before sprikling on the remainder of the cheese and cranberries pour heavy cream mixture evenly over the vegetables. Sprinkle over the top with cheese and bake in a 350 degree oven for 35-45 minutes or until vegetables are tender all the way through. Recipe serves 6-9 people.
