- 1 pound [454 g] rutabagas, cubed
- 1 pound [454 g] carrots, sliced
- 1 small onion, chopped
- 5/8 cup [156 mL] water
- 3 tablespoons [45 g] butter
- Salt and pepper, to taste
- 3 tablespoons [45 mL] freshly made breadcrumbs
- 2 egg yolks, beaten
- 2 tablespoons [30 mL] fine herbs
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- Into a microwave-safe casserole, mix together cutabaga cubes, carrot slices, choped onion and water.
- Cover; microwave on 'MAXIMUM' for 20 to 25 minutes, until tender, stirring twice.
- Leave to rest for 4 minutes.
- Drain vegetables; puree vegetables, mixing in 1 tablespoon [15 g] of the butter; salt and pepper.
- Mix together breadcrumbs and beaten egg yolks.
- Into a 5-cup [1.25-L] covered bowl, melt remaining butter on 'MAXIMUM' for 15 to 30 seconds.
- Using a pastry brush, well butter the sides of the bowl.
- Spoon half of vegetable mixture into prepared bowl, pressing.
- Sprinkle with fine herbs; top with remaining vegetable mixture, pressing once more.
- Microwave, uncovered on 'MAXIMUM' for 5 minutes.
- Unmold delicately, onto a serving plate.
- Serve immediately.
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