RAINBOW VEGETABLE RING (recipe, pareve) #meatlessmonday #shavuot

RAINBOW VEGETABLE RING P SERVES: 8-10

Just thinking of a vegetable rainbow makes me smile.

Prep time: about 90 min.  Baking time: 30 min.

INGREDIENTS

1 pound mushrooms

1 medium cauliflower

20 ounces frozen chopped spinach-defrosted and squeezed dry

8 large carrots

4 scallions

5 tablespoons vegetable oil

4 egg yolks (save whites for meringues)

Salt, pepper, sugar

Non-dairy olive oil spray

EQUIPMENT

Electric food processor

4 small saucepans or 1 that you

keep rinsing out

Small skillet

6 cup ring mold* plus baking dish large enough

to hold it

DIRECTIONS

1. Break cauliflower into florets. Rinse well and steam in about one inch of boiling water for about 8 minutes until just tender. Drain florets and set aside.
2. Peel carrots and slice them into ½ inch rounds. Steam carrots in boiling water about 10 minutes until just tender. Drain and set aside.
3. Wipe off mushrooms and mince them. Wash scallions and mince the white part only. Add to mushrooms. Spoon two tablespoons vegetable oil into skillet over low heat.  Raise heat to medium and sauté mushrooms and scallions together quickly so that very little liquid is released. Set aside.
4. Purée each vegetable separately. Be sure to rinse out bowl of processor after each vegetable so that the colors don’t blend.
5. To thicken vegetables: one at a time, place each vegetable in saucepan with one tablespoon of vegetable oil and one lightly beaten egg yolk. Stir vigorously over low heat until mixture thickens and moisture disappears. Season with salt and pepper to taste. Add sugar to the carrots if they need it.
6. Preheat oven to: 375 F. Spray ring mold.
7. Spread cauliflower in an even layer on the bottom of ring mold. Cover cauliflower with spinach, then with carrots and finally with mushrooms. Place ring mold in baking pan and fill it carefully with 1 ½ inches of boiling water. Place in oven and bake about 30 minutes or until a cake tester comes out clean. Allow mold to cool for five minutes, and then run a spatula around the outside and inside of the circumference of the mold. Place an oven to table serving dish over the top of the mold and quickly invert it. The vegetable ring will fall right out. Serve hot, room temperature or cold.
8. Note: If you’re really ambitious, you can make individual molds by layering the vegetables in greased custard cups and inverting one on each person’s plate.