Vegetable Upside Down Cake

Summary

Yield
Servings
SourceJr Iron Chef Vermont: Master Cat Chefs
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Description

A delicious and nutritious alternative to a classic dessert.  This cake makes a wonderful snack, appetizer, or side dish.

Ingredients

3 tablespoons
breadcrumbs
3 tablespoons
oil (plus some to coat the pan)
1 cup
onion (chopped)
1 cup
parsnip (sliced thin)
1 cup
celeriac (sliced thin)
1 cup
carrot (sliced thin)
3/4 teaspoon
salt
4 cups
cauliflower (chopped)
4 cups
kale (shredded)
1 cup
bell pepper, red (minced)
1 cup
corn (frozen)
5 cloves
garlic (minced)
1/2 teaspoon
black pepper
1/2 teaspoon
cayenne pepper
5  
scallion (minced)
1 cup
flour, white
1 cup
flour, whole wheat
1 teaspoon
baking powder
1/2 teaspoon
baking soda
3/4 teaspoon
salt
2 1/2 tablespoons
sugar
1 teaspoon
basil, dried
1 teaspoon
thyme, dried
1 teaspoon
marjoram, dried (or substitute 1 tablespoon fresh minced. Oregano works too.)
2 tablespoons
dill, fresh
5 tablespoons
butter (melted)
2  
egg
1 cup
yogurt
1 cup
cheese, sharp cheddar (grated)

Instructions

Vegetable Prep:

  1. Oil the cake pan and line with bread crumbs.
  2. Add oil, onions, parsnips, carrots, and celeriac to a large frying pan.
  3. Heat to medium-high heat, Saute for 8 minutes, stirring occasionally.
  4. Add cauliflower, kale and salt to pan.
  5. Cover and saute for 8 minutes, stirring occasionally.
  6. Add cauliflower, kale, and salt to the saute.  Continue cooking covered, stirring occasionally.
  7. Add corn, black pepper, cayenne pepper, bell pepper, garlic, and scallions, cover and cook for 2 more minutes.
  8. Spread hot vegetables evenly in the cake pan, sprinkle cheese over the top.  Let stand.

Cake Prep:

  1. Preheat oven to 350 degrees.
  2. Sift flours, baking soda, baking powder and salt in a large bowl.
  3. Add sugar and herbs to the bowl and mix well.
  4. Make a well in the center of the mixture.
  5. In a seperate bowl, beat eggs, yogurt and butter together.
  6. Pour this mixture into the well.
  7. Mix minimally but thoroughly.
  8. Pour batter over the vegetables evenly.
  9. Bake for 30 minutes, or until a knife put through the center comes out clean.