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VEGETABLE CAKE

Peel and dice the carrots, zucchini and peppers. Cook them separately in salted boiling water for 5 minutes only, being careful not to overcook. Run under cold water, drain. Boil the finely chopped orange and lemon zests for 1 minute, drain. Clean and slice the mushrooms, sautŽ in butter for 30 seconds, remove from heat. Dry the vegetables by placing them in a dish in the oven for 15 minutes at medium heat, then sprinkle lightly with a small amount of flour. In a separate bowl, mix the soft butter with the eggs, one by one. Add the sifted flour with the baking powder and continue mixing. Add the vegetables, the orange and lemon with salt and pepper. Mix again and let sit 1 hour in the refrigerator. Butter and flour a cake mold, add the mixture and cook for 10 minutes at 450F. Lower the heat to 355F and cook for another 40 minutes. When done, remove from cake mold onto a grill to cool.
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1 2/3 cups flour
3/4 cup butter
6 eggs
1 tsp baking powder
2 1/3 oz zucchini
2 1/3 oz carrots
2 1/3 oz button mushrooms
1/2 green pepper
1/2 red pepper
1 zest of orange
1 zest of lemon
salt, pepper
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55
mn
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60
mn
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For an appetizer, slice then cut into bitesize pieces.
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Restaurant
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Vegetables
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Jacques MAXIMIN
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