Vegetable Upside Down Cake
|Source||Jr Iron Chef Vermont: Master Cat Chefs|
|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
A delicious and nutritious alternative to a classic dessert. This cake makes a wonderful snack, appetizer, or side dish.
3 tablespoonsoil (plus some to coat the pan)
1 cuponion (chopped)
1 cupparsnip (sliced thin)
1 cupceleriac (sliced thin)
1 cupcarrot (sliced thin)
4 cupscauliflower (chopped)
4 cupskale (shredded)
1 cupbell pepper, red (minced)
1 cupcorn (frozen)
5 clovesgarlic (minced)
1/2 teaspoonblack pepper
1/2 teaspooncayenne pepper
1 cupflour, white
1 cupflour, whole wheat
1 teaspoonbaking powder
1/2 teaspoonbaking soda
2 1/2 tablespoonssugar
1 teaspoonbasil, dried
1 teaspoonthyme, dried
1 teaspoonmarjoram, dried (or substitute 1 tablespoon fresh minced. Oregano works too.)
2 tablespoonsdill, fresh
5 tablespoonsbutter (melted)
1 cupcheese, sharp cheddar (grated)
- Oil the cake pan and line with bread crumbs.
- Add oil, onions, parsnips, carrots, and celeriac to a large frying pan.
- Heat to medium-high heat, Saute for 8 minutes, stirring occasionally.
- Add cauliflower, kale and salt to pan.
- Cover and saute for 8 minutes, stirring occasionally.
- Add cauliflower, kale, and salt to the saute. Continue cooking covered, stirring occasionally.
- Add corn, black pepper, cayenne pepper, bell pepper, garlic, and scallions, cover and cook for 2 more minutes.
- Spread hot vegetables evenly in the cake pan, sprinkle cheese over the top. Let stand.
- Preheat oven to 350 degrees.
- Sift flours, baking soda, baking powder and salt in a large bowl.
- Add sugar and herbs to the bowl and mix well.
- Make a well in the center of the mixture.
- In a seperate bowl, beat eggs, yogurt and butter together.
- Pour this mixture into the well.
- Mix minimally but thoroughly.
- Pour batter over the vegetables evenly.
- Bake for 30 minutes, or until a knife put through the center comes out clean.