CHARTREUSE OF VEGETABLES
Please click here to view recipe preparation slide show.
Serves 6 as a side vegetable
dish.
This is one of my favorite recipes to serve dinner guests. Not only does it taste great; "It is also a vegetable work of art to behold." Even if you are not a veggie fan, you will appreciate the flavor and presentation.
I have been making this recipe for several years and it has never failed to "captivate the attention of my
guests."
I first stumbled across this type of recipe, several years ago, when I was looking through my copy of
"Larousse Gastronomique". I began researching other
similar recipes so as to establish a basic recipe and
preparation procedure. Over the years, I have been able to alter the prep procedure; from that of a one day prep to one that could be spread-out over 2 or 3 days.
Then, as fate would have it, I found, what seemed to be, the perfect recipe. It was published in "The Four
Seasons Cookbook" by Charlotte Adams. However, if I am pressed for time, I still revert to my 2 or 3 day prep
procedure.
The only piece of special equipment you will need, is a
charlotte mould or a round oven-proof casserole dish; similar to the one pictured.
[About 7" in diameter and 3" deep.]
INGREDIENTS
- 1 Lb. Green beans, stringless and hand-picked for
uniformity of size.
- 2 Yellow crook-necked squash.
- 2 Large Carrots
- 2 Zucchini.
- 1/4 Cup Fresh or frozen green peas. [Large peas are the best choice for this preparation.]
- 1/2 Cup Fresh or frozen brussel sprouts.
- 1/2 Cup Fresh or frozen cauliflower florets.
- 6 Large Cabbage leaves.
- Salt and pepper.
- Nutmeg
- Soft butter for lining the mould.
- 1-1/2 Cups [about] Mashed potatoes.
- 1/4 Cup Clarified butter.
PREPARATION
- First coat the inside and top of your mould with a
thick layer of butter. Try to use the real stuff,
please. Refrigerate.
- Clean all of the veggies.
- Trim ends of the green beans to a little longer than
the depth of your mould.
- Peel the carrots and trim them to the same length as
the green beans. Then cut them into about 1/4" julienned
squares. [Should be about the thickness of the beans.]
- Trim and slice the yellow squash and zucchini into
about 1/8" rounds. I use a mandoline to get uniform
slices.
- Now, par-boil all of the veggies, in salted water,
[separately] to crisp tender. Drain and plunge into
ice-water to cool. Immediately drain and dry.
- Season with salt and pepper.
- Lets not forget the mashed potatoes! You may use
your own favorite recipe or MINE. Just DON'T
make them soft. They need to be slightly stiff.
- Remove your buttered mould from the fridge. Then get
your peas, take care not to squish them. You are now
going to place one row of peas around the perimeter of
the mould. That's where the sides meet the bottom.
Please be neat in your placement. The butter will hold
them in place.
- The next step is to place a row of over-lapping
yellow squash slices on the bottom of the mould. Right up
against the peas. That will be called the outer circle.
Next, place an inner-circle of over-lapping, sliced
zucchini. The entire bottom of the mould should now be
covered. If not, add a few more slices to do the
job. See picture.
- Now comes the really fun part. Get your green beans
and carrots. Place alternating rows of green beans and
carrots, upright against the sides of the mould. [Atop the
peas.] Pressing against the side of the mould to stick
them
in place. Do not press downwards. You don't want to crush
the peas. When you are finished, the entire sides of the
mould should be covered with beautiful, vertical colored
strips of green and orange. The strips should be snug, up
against each other.
- CAUTION!!!
If the butter on your mould begins to
soften, place it in the fridge for a few minutes.
- Now! Continuing with the fun; "Carefully trim the ends
of the beans and the carrots, with scissors, so they are
even with the top of the mould."
- Now, using a small spatula, or whatever, carefully
cover the sides and bottom of the mould with a layer of
mashed potatoes. About 1/2" thick. Press the potatoes in,
firmly. Please don't squish the peas.
- Now, cover the layer of mashed potatoes with a layer of
cabbage leaves. On top of the cabbage leaves, place an
outer circle of brussel sprouts. Fill in the center with
cauliflower.
- I know you don't want to hear this, but; "You are
coming in the homestretch." Now place an over-lapping
outer and inner circle of zucchini and yellow squash atop
the sprouts and cauliflower. Pour the melted butter over
that.
- Put down one more layer of cabbage leaves and cover
with the balance of your mashed potatoes. Even the
potatoes [Slightly domed to allow for shrinkage.] with the
top of the mould.
- Place mould on a baking sheet and put into a 350°F.
pre-heated oven. It may take 20 to 30 minutes to heat
through. Maybe more, depending on how well your oven
thermometer is calibrated.
- Now comes the really fun part. Get your best serving
platter that will fit the diameter of your mould.
Carefully remove mould from oven. Best to use oven mitts.
Invert serving platter, centered over the mould. Hold
platter and mould together [Take care, the mould is hot.]
and invert with a very slight "wrist-jerk." Place the
platter/mould on counter and gently lift-off the mould.
WOW! What a colorful, patterned masterpiece.
- You do have some preparation options. See notes
below.
NOTES
- If you are pressed for time, you may begin preparation
one, two or even three days prior to baking and
serving.
- You may prep your veggies on one day, through step 8
above. Cover tightly and refrigerate.
- The following day, you can complete filling the mould.
Cover tightly and refrigerate.
- The next day, dinner day, remove mould from fridge at
least one hour before baking. It will most likely require
a slightly longer baking time.
