Layered Vegetable Loaf With Cream Sauce
"This recipe is pictured on the front of my Company's Coming Vegetables cookbook and it's something I've always wanted to try, but never gotten around to yet. It looks absolutely fabulous -- a 3-in-1 with layers of broccoli, red studded rice, and carrots topped with a rich creamy sauce. Looks very elegant on a platter surrounded by more cooked broccoli florets, carrot chunks, and pearl onions."
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Yields:
-
1 loaf
ingredients
-
First Layer
- 2 eggs
- 1 cup broccoli floret, cooked, drained, and finely chopped
- 1 tablespoon butter or 1 tablespoon margarine, softened
- 1⁄2 cup grated cheddar cheese
- 1⁄4 teaspoon onion salt
-
Second Layer
- 2 eggs
- 1 cup cooked rice
- 1⁄4 cup chopped red pepper
- 1 tablespoon butter or 1 tablespoon margarine, softened
- 1⁄2 cup grated mozzarella cheese
- 1⁄4 teaspoon onion salt
-
Third Layer
- 2 eggs
- 1 cup cooked mashed carrot
- 1 tablespoon butter or 1 tablespoon margarine, softened
- 1⁄2 cup grated cheddar cheese
- 1⁄4 teaspoon onion salt
-
Cream Sauce
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- pepper, light sprinkle
- 1 cup milk
directions
- For first layer: Spoon-beat eggs in bowl. Measure broccoli after it has been cooked and finely chopped.
- Add to eggs along with remaining 3 ingredients. Mix well and pack into well-greased 8x4x2-1/2 inch (20x10x6 cm) pan.
- For second layer: Spoon-beat second amount of eggs in bowl. Mix in the next 5 ingredients and spread over broccoli layer.
- For third layer: Spoon-beat remaining eggs and mix in the next 4 ingredients. Spread over rice layer.
- Bake at 325F for about 1 hour or until an inserted knife comes out clean.
- Invert on serving tray and unmold. Garnish with cooked broccoli florets, cooked carrot pieces, and pearl onions, if desired.
- For cream sauce: Melt butter in saucepan, then mix in flour, salt and pepper. Add milk and stir until sauce boils and thickens. Makes about one cup.
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Reviews
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I have been making this dish every Xmas for years. Everyone always loves it, even picky children. It's a great way to get vedges into the meal and has a lovely presentation. I highly recommend it. I like putting hollandaise sauce over it.
RECIPE SUBMITTED BY
<p>I live in beautiful western Manitoba, Canada. I'm a wife and stay-at-home mom with 2 daughters, Peanut (who turned 7 at the end of January) and Fidget (who will turn 5 in the middle of June) and a husband whom I call The Bushman, who's motto, lucky for me, is I'll try anything once! I'm a Mennonite by heritage as well as faith. I'm a born again Christian and we belong to a small Evangelical Mennonite country church where The Bushman and I are fairly involved. The church is made up largely of family groups -- most are related somehow. That's actually a Mennonite pastime, finding out how everyone's related to each other. If we're not directly related, we'll find a connection somehow -- your third cousin's wife's brother is for SURE my mother's father's sister-in-law's nephew!! See, isn't it amazing how small this world really is?! For fun, I enjoy photography -- my favourite subjects are sunsets, cloud formations, my girls, and nature close-ups -- reading, (John Grisham, Frederick Forsythe, Robert Ludlum, and Clive Cussler are my favourite authors), playing piano, and going for nice long walks, either first thing in the morning or towards sunset. I've even learned to enjoy it in the dead of winter, when I have no choice but to walk in semi-darkness. For those of you who've never experienced a Manitoba winter (lucky you!), 'the dead of winter' includes pretty much all of December, January, and February!! And up here, our shortest days of the year have only 7 hours of daylight, so if it's cloudy, well, it feels like no daylight at all! It's my favourite time to plan my day, pray, and daydream about what might happen if I'd ever actually buy a lottery ticket and win!! I love cooking -- baking not so much (mostly because it's not essential to survival and if there's baking in the house, that's all we eat!!) -- and reading recipe books is a favourite pastime of mine. I love the Company's Coming series of cookbooks, but my favourite is Taste of Home magazine. Since buying a premium membership here though, I've decided to let my subscription run out. I'll miss it, but I've decided there's really no need for it, since all the best recipes in the world eventually end up here!!</p>
