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!
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Layered Veggie Muffins
Ingredients
Veggie Filling
- 2 tablespoons butter
- ¼ lb carrots cut into matchsticks
- 1 tablespoon dill
- 1 lb mushrooms sliced
- 2 bunches broccoli florets chopped small
- 3 small shallots chopped
- ¼ lb Swiss cheese grated
- Salt and pepper to taste
Cream Sauce
- ½ 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.
Christina
These muffins are great, but the prep time is extremely misleading. It took me nearly an hour and a half to get these in the oven (all the veggie chopping, cooking, making the sauce, grating the cheese, etc). It’s a good thing I wasn’t in a time crunch to make these. Maybe I’m a slow poke, but I would love to see someone do all that prep in 20 minutes! Just wanted to alert anyone attempting this recipe that it is A LOT of preparation. But all that being said, it’s worth it! it is absolutely delicious!!
Nami | Just One Cookbook
This is such an interesting concept/method and I love these muffins!! These are something that I’d love to feed kids as a snack. Congrats on your guest post Suzi, and thanks Chef Dennis for the wonderful guest!