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Vegetable Mille-Feuille

ingredients for 4 people 2 large potatoes. 1 carrot. 1 zucchini. 1/2 red bell pepper. 180cc heavy cream (cooking cream). salt. extra virgin olive oil. freshly ground black pepper (optional). 80gr grated mozzarella cheese. 1 tablespoon grated Parmesan cheese. preparation Rinse your vegetables well under cold water. Slice the red pepper into thin strips...   Then slice the zucchini, carrot (peeled), and potatoes (also peeled) very thin — paper-thin if you can manage it. Or, if you've got a mandoline like I do, use the spiral attachment to make those lovely ribbon curls... Get your oven going at 200°C (about 400°F). Drizzle a little olive oil across the bottom of an oven-safe baking dish. Lay down half of your potato spirals first, then tuck in all those red pepper strips. Give it a good sprinkle of salt and a few grinds of black pepper if you're using it... Next, layer on your zucchini and carrot spirals. Season this layer too, but go a bit...

Vegetable Mille-Feuille




ingredients

for 4 people
  • 2 large potatoes.
  • 1 carrot.
  • 1 zucchini.
  • 1/2 red bell pepper.
  • 180cc heavy cream (cooking cream).
  • salt.
  • extra virgin olive oil.
  • freshly ground black pepper (optional).
  • 80gr grated mozzarella cheese.
  • 1 tablespoon grated Parmesan cheese.

preparation

Rinse your vegetables well under cold water.
Slice the red pepper into thin strips...
 
Then slice the zucchini, carrot (peeled), and potatoes (also peeled) very thin — paper-thin if you can manage it. Or, if you've got a mandoline like I do, use the spiral attachment to make those lovely ribbon curls...
Get your oven going at 200°C (about 400°F).
Drizzle a little olive oil across the bottom of an oven-safe baking dish. Lay down half of your potato spirals first, then tuck in all those red pepper strips. Give it a good sprinkle of salt and a few grinds of black pepper if you're using it...
Next, layer on your zucchini and carrot spirals. Season this layer too, but go a bit lighter this time...
Finish it off with the rest of your potato. Pour the cream evenly over the whole thing, making sure it seeps down through the layers...
If your baking dish has a lid, pop it on. If not, cover everything snugly with aluminum foil.
Slide it into the oven and let it bake for 35 to 40 minutes. You'll want to check that the vegetables are tender when you poke them with a fork.
Once they're cooked through, pull off the cover and scatter both cheeses across the top. Pop it back in the oven — or switch to the broiler if you've got one — until the cheese gets all bubbly and golden brown.
Bring it straight to the table while it's still steaming...


I really hope you enjoy this one!
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