Vegetable Entremet: Chef’s Recipe

Ingredients:

• 2 medium-sized zucchinis, grated
• 1 large carrot, grated
• 1 onion, finely chopped
• 3 eggs
• 1 cup of breadcrumbs
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 9-inch (23 cm) round cake pan with parchment paper.
2. In a large bowl, combine the grated zucchinis, grated carrot, and chopped onion. Add the eggs, breadcrumbs, olive oil, salt, black pepper, and dried oregano. Mix well until the ingredients are evenly distributed.
3. Pour the mixture into the prepared cake pan and smooth out the surface. Tap the pan gently on the counter to remove any air pockets.
4. Bake the vegetable entremet in the preheated oven for 40-45 minutes or until it is golden brown and fully cooked.
5. Remove the pan from the oven and let the vegetable entremet cool down to room temperature. Use a sharp knife to loosen the edges of the entremet from the pan, then flip it over onto a serving plate.
6. Serve the vegetable entremet warm or at room temperature. It can be accompanied by a fresh salad or serve as a side dish, or even as a vegetarian main dish.

Verdict:

This vegetable entremet is a delicious and healthy way to enjoy a variety of vegetables at once. The eggs and breadcrumbs hold everything together and add a nice texture to the dish. The oregano adds a delightful flavor, while the salt and pepper balance it out perfectly. This dish is perfect for vegetarians or anyone looking for a healthy and hearty side dish.

Serving Suggestions:

• For a complete meal, serve the vegetable entremet with a side salad and crusty bread.
• To make the entremet more filling, pair it with a protein-rich dish like grilled chicken or fish.
• The vegetable entremet can also be used as a sandwich filling or a topping for crackers or crostini.