Scallop Vegetables Bake
Preparation : 0 min
Cooking : 0 min
Total time : 0 min Rest : 0 min
6 people
3 large potatoes, washed & peeled
3 medium Carrots
2 medium Zucchinis
4 eggs
80 g butter, melted
165 ml milk
0.5 g nutmeg
2.5 g dried basil
2.5 g dried thyme
1 pinch salt to taste
1 pinch pepper to taste
375 g grated cheese
RECIPE STEPS
1
Using the 1mm slicing blade slice potatoes, carrots & zucchinis.
- 3 large potatoes, washed & peeled
- 3 medium Carrots
- 2 medium Zucchinis
2
Mix together eggs, butter, milk, nutmeg, basil, thyme, salt & pepper in a large bowl
- 4 eggs
- 80 g butter, melted
- 165 ml milk
- 0.5 g nutmeg
- 2.5 g dried basil
- 2.5 g dried thyme
- 1 pinch salt to taste
- 1 pinch pepper to taste
3
Add sliced vegetables & mix through mixture
4
Add ½ of the coated vegetables to a 25cm springform pan, lined with baking paper. Add cheese, then top with remaining vegetables. Press down flat.
- 375 g grated cheese
5
Bake for 1 ½ hours at 180 degrees, until vegetables are fully cooked & tender
6
Let cool for 10 minutes. Then release the springform.
7
Slice & serve. Enjoy!
RECIPE BY: VANESSA CAMPBELL
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