- 3 tbsps butter
- 1 heaping cup chopped onion
- 2 cups small broccoli florets
- 1 medium -sized carrot, diced
- 1 1/2 cups small cauliflower florets
- 1 cup minced red bell pepper
- 1 cup corn (fresh or frozen)
- 5 medium cloves of garlic, minced
- 5 scallions , minced (white and greens)
- 1 salt to taste
- 1 pepper , to taste
- 1 cayenne pepper to taste
- 1 packed cup of grated sharp cheddar
- 1 cup unbleached white flour
- 1/2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsps baking soda
- 1/2 tsps Salt
- 2 tbsps Sugar
- 1/2 tsps each: dried oregano and thyme
- 2 tbsps minced fresh dill
- 1 large egg
- 1 cup buttermilk or yogurt
- 2 tbsps melted butter
Part I: The Vegetables
1. Preheat oven to 350 degrees F. Grease an 8-inch baking pan with 2 tablespoons of butter. Put up a medium-sized saucepan of water to boil. Have ready a strainer and a bowl of ice water.
2. Melt the remaining teaspoon of butter in a small skillet over medium heat. Add the onion, and sauté until translucent and soft (8 minutes).
3. Meanwhile, when the water comes to a boil, drop in the broccoli, carrot, and cauliflower, and blanch for just 30 seconds. Drain in the strainer over a sink, and immediately drop into the ice water. After a few minutes, drain again, dry with paper towels, and transfer to a bowl.
4. Add the sautéed onion and the remaining uncooked vegetables. Mix well, and season to taste with salt, pepper, and cayenne. Spread the vegetables into the buttered pan, and sprinkle the cheese over the top. (Wipe out the bowl so you can use it again for Part 2).
Part II: The Cake
1. Sift together flours, baking powder, soda, and salt into a large bowl. Stir in the sugar and herbs. Mix well, and make an indentation in the center.
2. In a separate medium-sized bowl, beat together the eggs, buttermilk or yogurt, and melted butter.
3. Pour the liquid mixture into the well in the center of the dry ingredients. Mix by hand – minimally but thoroughly – until well combined, being sure to scrape the bottom and the sides of the bowl.
4. Carefully spread the batter over the vegetable sin the pan (Part I). Use a blunt knife and/or rubber spatula to distribute it as evenly as possible.
5. Bake for 40 to 45 minutes – until a toothpick inserted into the center comes out clean. Have ready a clean serving tray slightly larger than the baking pan. Let the cake cool in the pan for about 10 minutes, then invert the cake firmly and carefuly onto the tray. Bring the whole thing to the table to delight your dinner guests. Cut into squares; serve hot, warm or at room temperature.
Source: The Enchanted Broccoli Forest, Mollie Katzen, ten Speed Press
