You are here

Mixed Vegetable Ring

salad.queen's picture
Ingredients
  Onions 8 Ounce (225 Gram)
  Margarine 1 Ounce (25 Gram)
  Oil 1 Tablespoon
  Frozen mixed vegetables 8 Ounce, thawed (225 Gram)
  Fresh white breadcrumbs 2 Ounce (50 Gram)
  Dried thyme 1⁄2 Teaspoon
  Eggs 2 Large
  Top of milk 2 Tablespoon
  Grated cheddar cheese 4 Ounce (100 Gram)
  Carrots 6 Ounce, coarsely grated (175 Gram)
  Watercress 1 (For Garnish)
Directions

1. Prepare and chop onions.
2. Melt the margarine in a saucepan, add the oil and cook the onions slowly for about 5 minutes without browning.
3. Add the vegetables, cover and cook slowly for 10 minutes, shaking the pan occasionally.
4. Stir in breadcrumbs, seasoning and dried thyme, cook for a few minutes and remove from the heat.
5. Beat the eggs with the milk and add with the cheese to the vegetables.
6. Lightly grease a 600-ml/1-pint ring mould.
7. Spoon in the vegetable mixture, level the surface and press down lightly.
8. Cover mould with greaseproof paper and place in a roasting tin half filled with water.
9. Bake in a moderate oven (180°C, 350°F, Gas Mark 4) for 30 minutes until set.
10. Turn out onto a serving dish, fill the centre with grated carrot and decorate dish with sprigs of watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

Rate It

Your rating: None
4.042855
Average: 4 (14 votes)