Recipie review - layered veggie bake

[bartoncs]

Layered Veggie Bake
Cyndi O'Meira - Healthy Eating TMX cookbook.

I made this last night, however I had to omit the pumpkin only because my casserole dish was a bit too small. This dish was super easy to make and was lots of fun layering everything. It was super yummy and it is super healthy, you get your full 5 serves of veggies for the day out of this as it has beetroot, carrot, parsnip, leek, sweet potato and pumpkin plus onion, garlic and herbs, all of which are extreemly good for you. I also sprinkled parmesan cheese on top which was an optional part but definaltely made it yum.

This dish is suitable for vegetarians,gluten free people, low carbers and vegans (if you replaced cream with tomato puree and omitted parmesan on top).

As there are no flour or eggs or anything, it doesn't stay in shape when you cut it up it doesn't look that attractive on a plate, however if you wanted to serve for dinner party you could probably bake in individual rammekins. It would look really special in little glass ones as there are so many colours in this dish!

Also it has lots of colours and coz of the beetroot and sweet potato has a slightly sweet flavour so may be a way to get some veggies into kids, the veggies are all blitzed into little pieces so kids might prefer this? (I don't have kids so wouldn't really know)

I am giving this 5/5 and will be making it again and freezing it for my lunches

[cookie1]

Thanks for that Bartoncs. Will have to go and check out the recipe.

[rainbow]

Thanks for the review.  I have Cindi's book so I will be trying this recipe this week.   

[Thermomixer]

Thanks for the review.  Wonder if you mashed some of the veg (?potatoes/pumpkin) would it help hold it together/ I don't have the recipe - just a thought.  or make a bechamel with rice flour?

[cathy79]

Made this a few days ago - first of all, be aware that it makes a lot - like a big lasagna tray.  So I'll be eating it for a while.

Instead of using the cream, I had leftover Green Goddess dressing (basically yoghurt and herbs) so I used that as well as the herbs.  It was a little dry, so each time I heat up a bowl, I swirl some extra homemade yoghurt on top.

Next time I think I'll mix the herbs up with double the yoghurt (instead of cream).  Will also make it easier to spread the herbs.  Although I'll probably halve it as it is a lot to get through.

The beetroot and pumpkin and sweet potato make it slightly sweet, and I like the tartness of the yoghurt cutting through.  Yummy!

I guess it would hold it's shape better if everything was sliced instead of chopped - but that's too much like hard work.

[Thermomixer]

Thanks for the review and tips.  Sounds like one to try.

[cookie1]

Thanks. It sounds lovely and healthy too.

[darls]

I would like to make this for freezer, however wonders how I should go about it - like freeze it before bake or bake then freeze and reheat? I intend to divide this into 4 containers for freezer so the amount doesn't matter.

I don't have parsnip, so what would be a good substitute?

Will omit the chili make any difference?

Cheers!

[cathy79]

I haven't tried freezing it, but I'd bake before freezing so I could just defrost and easily reheat - just easier.

I think you can substitute whatever vegies you like.  The parsnip was only a small amount from memory, so I don't think it'd make much difference.  Use whatever you've got.

I didn't put the chilli in as I don't like chilli.  Maybe up the herbs with whatever you've got.