Layered Veggie Muffins with Cooking’s Good

Name: Layered Veggie Muffins
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 2 tablespoons butter; 1/4 lb carrots cut into matchsticks; 1 tablespoon dill; 1 lb mushrooms sliced; 2 bunches broccoli florets chopped small; 3 small shallots chopped; 1/4 lb Swiss cheese grated; Salt and pepper to taste; 1/2 cup heavy cream; 4 eggs; 4 oz cream cheese; Generous pinch of nutmeg; Salt & pepper to taste

September 29, 2011 by Chef Dennis Littley 50 Comments

You'll love this recipe adapted from a Julia Child classic. These layered veggie muffins will be the perfect recipe for your next meatless Monday.

Total Time: 1 hour 5 minutes

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How to make layered veggie muffins for your next meatless Monday meal.

I really wasn’t sure what to prepare for this post but in the end, I decided to make an adapted version of Julia Child’s Vegetable Gateau. I left out the crepes and turned the recipe into a layered Vegetable Muffin. This is a hearty muffin that would make a nice lunch, I eat them for breakfast. The muffins also freeze well. Enjoy!

Preheat oven to 350 degrees

Chop the carrots into matchstick-size pieces. You can use the food processor but I find something therapeutic about standing up and cutting the carrots into sticks. You have to watch out though; it can become a little obsessive trying to make them all the same size.

Melt a tablespoon of butter in a large fry pan, add the carrots and dill, (the pungent flavor of dill adds a unique blend to the carrots) cook on medium heat until soft about 8 minute’s salt and pepper to taste. Set aside.

In the same pan add the other tablespoon of butter – sauté the onions until soft. Turn the heat up to medium-high and toss in the sliced mushrooms. Cook the mushroom fast so that they don’t release too much moisture, let them brown a bit, add salt and pepper to taste. Set aside in a separate bowl from the carrots.

Place the broccoli in boiling water and cook for 3 minutes. Drain; add salt and pepper to taste add butter if you wish I left it out and just added the salt and pepper. Chop the broccoli into small pieces and set aside in a separate bowl from the other vegetables.

To make the sauce place all the ingredients into a container or you can use the food processor. I used a drop down blender. Blend until creamy and smooth.

Fill the bottom of a large muffin tin with some grated cheese, press down. Add a layer of broccoli then some cheese then liberally spoon some of the sauce over the layer.

Add the next layer of mushrooms, cheese and sauce. Press down on each layer.

Now add the carrots and cheese and spoon on the rest of the sauce. The cream should be visible almost to the rim of the pan.

Place the muffin in the oven for 50 minutes or until a toothpick inserted comes out clean and the top is nice and browned.

If you like this recipe you might also like my Root Vegetable Paella, perfect for another Meatless Monday Meal!

If you’ve tried this Layered Veggie Muffins recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.

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4.63 from 8 votes

Layered Veggie Muffins

You'll love this recipe adapted from a Julia Child classic. These layered veggie muffins will be the perfect recipe for your next meatless Monday.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: lunch or snack

Cuisine: American

Keyword: meatless monday, vegetable snacks

Servings:

Calories: 162kcal

Author: Adapted from a recipe by Julia Child

Ingredients

Veggie Filling

2 tablespoons butter
1/4 lb carrots cut into matchsticks
1 tablespoon dill
1 lb mushrooms sliced
2 bunches broccoli florets chopped small
3 small shallots chopped
1/4 lb Swiss cheese grated
Salt and pepper to taste

Cream Sauce

1/2 cup heavy cream
4 eggs
4 oz cream cheese
Generous pinch of nutmeg
Salt & pepper to taste

Instructions

Preheat oven to 350 degrees
Chop the carrots into matchstick size pieces. You can use the food processor but I find something therapeutic about standing up and cutting the carrots into sticks. You have to watch out though; it can become a little obsessive trying to make them all the same size.
Melt a tablespoon of butter in a large fry pan, add the carrots and dill, (the pungent flavor of dill adds a unique blend to the carrots) cook on medium heat until soft about 8 minute’s salt and pepper to taste. Set aside.
In the same pan add the other tablespoon of butter - sauté the onions until soft. Turn the heat up to medium high and toss in the sliced mushrooms. Cook the mushroom fast so that they don’t release too much moisture, let them brown a bit, add salt and pepper to taste. Set aside in a separate bowl from the carrots.
Place the broccoli in boiling water and cook for 3 minutes. Drain; add salt and pepper to taste add butter if you wish I left it out and just added the salt and pepper. Chop the broccoli into small pieces and set aside in a separate bowl from the other vegetables.
To make the sauce place all the ingredients into a container or you can use the food processor. I used a drop down blender. Blend until creamy and smooth.
Fill the bottom of a large muffin tin with some grated cheese, press down. Add a layer of broccoli then some cheese then liberally spoon some of the sauce over the layer.
Add the next layer of mushrooms, cheese and sauce. Press down on each layer.
Now add the carrots and cheese and spoon on the rest of the sauce. The cream should be visible almost to the rim of the pan.
Place the muffin in the oven for 50 minutes or until a toothpick inserted comes out clean and the top is nice and browned.

Nutrition

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About Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

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