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Variation on the Vegetable Layer Press

December '02

I’ve been struggling to find a sauce that isn’t a gravy that goes well with some of the lighter vegetable dishes that I’ve made before.

(See Dave's Original Vegetable Layer Press here... Ed.)


I made another version of my vegetable-press, this time instead of the previous contents, I used the following:

1 green cabbage
1kg peeled boiled carrots
1kg peeled boiled parsnips
500g cranberry and rosemary stuffing mix
500g pollenta (ready made)
2 large tomatoes

Variation on Vegetable Layer Press


Take off enough outer leaves from the cabbage to line a 2lb loaf-tin and a few more to cover at the end.
Steam the cabbage leaves until they are just soft enough to line the tin without splitting but don’t cook them.
Put the oven on to 200C
Oil the tin, line with the leaves leaving an little overhang and set aside.
Make the stuffing mix to the instructions, but don’t cook.
Boil carrots and parsnips separately
Cook the pollenta according to the instructions
Slice the tomatoes and lay in the bottom of the tin on top of the cabbage.
Put all of the stuffing into the tin on top of the tomatoes.
Mash the parsnips with a couple of tablespoons of olive oil (food processor is ideal for this) and season well with black pepper – you might want to add some spice like cumin to make it more interesting.
Mash the carrots in the same way, again season and maybe use a different spice like caraway, or coriander.
Put a layer each of the mashes into the tin, followed by a layer of the pollenta.
Finally use the remaining leaves to cover the top and fold over the overhanging cabbage leaves from round the sides.
Place another fitting tin on top with a heavy weight and put into the oven for 20 minutes.

Glazed Sauce


1 onion
1 red pepper
1 yellow pepper
4 tablespoons olive oil


Heat the oil in a heavy pan
Chop the onion finely
When the oil is sizzling-hot add the onion and stir for a 15 seconds
Reduce the heat to very low and simmer for 5 minutes
Chop the peppers into very small pieces
Add to the onions and simmer for a further 10 to 15 minutes
Mix 1 desert-spoon of cornflour with a teaspoon of cold water until it forms a paste. Add more cold water a little at a time until it forms a thin liquid with the consistency of milk.
Add to the simmering vegetables.
Raise the heat and bring to the boil.
Lower the heat again and keep simmering on a very low heat until ready to serve. If too think when needed simply add more water and bring to the boil again.

Dave Wardell


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