Garlicky Baked Vegetables with Spoon Bread Topping
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine, |
|
| 2 | teaspoons |
all-purpose flour
ll-purpose |
|
| ¼ | teaspoon |
lemon
seasoning |
|
| 2 | cups |
green peas
shelled,fresh |
|
| ⅓ | cup |
onions
hinly |
|
| 3 | each |
garlic cloves
large,pressed |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
rosemary leaves
crushed |
|
| 2 | cups |
potatoes
peeled, thin sliced |
|
| 2 | each |
tomatoes
medium, peeled, thin sliced |
|
| Spoon bread topping | |||
| 1 | each |
garlic cloves
fresh,pressed |
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | pinch |
nutmeg
|
*
|
| 2 | large |
eggs
eparated |
|
| 1 ⅓ | cups |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
cornmeal
|
|
| ¾ | cup |
cheddar cheese
grated sharp |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine, |
|
| 1E+1 | ml |
all-purpose flour
ll-purpose |
|
| 1.3 | ml |
lemon
seasoning |
|
| 473 | ml |
green peas
shelled,fresh |
|
| 79 | ml |
onions
hinly |
|
| 3 | each |
garlic cloves
large,pressed |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
rosemary leaves
crushed |
|
| 473 | ml |
potatoes
peeled, thin sliced |
|
| 2 | each |
tomatoes
medium, peeled, thin sliced |
|
| Spoon bread topping | |||
| 1 | each |
garlic cloves
fresh,pressed |
|
| 15 | ml |
butter
or margarine |
|
| 1 | pinch |
nutmeg
|
*
|
| 2 | large |
eggs
eparated |
|
| 315 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
cornmeal
|
|
| 177 | ml |
cheddar cheese
grated sharp |
|
Directions
Combine butter, garlic, flour, salt, lemon-pepper and rosemary.
In a buttered 7½-cup souffle dish or casserole, layer vegetables and seasoned butter; place peas in bottom, then potatoes, onion and tomato slices, spooning part of the seasoned butter over each layer.
Meanwhile. prepare Spoon Bread Topping.
Remove baking dish from oven; uncover and pour topping 6. Return to oven and bake 35 minutes longer, or until topping is puffed and nicely browned and point of small knife inserted in center comes out clean.
Serve at once from baking dish. *** SPOON BREAD TOPPING *** 1. In heavy saucepan, combine garlic, milk, butter, salt and nutmeg; gradually stir in cornmeal. 2. Bring to a full boil, stirring constantly; boil 1 minute; until thick, then remove from heat. 3. Beat egg yolks lightly.
Stir a small amount of hot mixture into yolks, then mix yolks into 5. Stir in cheese.
Beat egg whites until barely stiff; fold into cornmeal mixture.
