Meatless Friday: 'Veggible Molebake'

Kate Taliaferro shares a family favorite recipe from a cookbook based on a children's book series.

This recipe is from the Redwall Cookbook, written by Brian Jacques and illustrated by Christopher Denise. There is a story woven through the cookbook and it has lovely illustrations that bring the story and recipes to life. This book is a great way to create extension activities and memories for families who love this series, or would be a great way to encourage a new reading experience for middle grade readers.

2020 0918 KTaliaferro

Veggible Molebake

Serves 8 as a side dish. Serves 4-5 adults as a main dish

Ingredients:

2 Tablespoons unsalted butter, plus additional for the pan
2 Tablespoons all-purpose flour
¾ Cup heavy cream
¾ Cup vegetable stock or milk
2 egg yolks
Salt and pepper, to taste
2 cups (8 oz) cauliflower florets, cooked (approximately ½ a head of cauliflower, chopped)
4 medium carrots (8 ox), sliced and cooked
2 cups (10 oz) peas, cooked
4 tomatoes, hulled and sliced (I only used 2, I sliced as I laid them overtop of the casserole and went until I had full coverage)
2 Cups (4 oz) grated Cheddar cheese

Directions:

Preheat the oven to 400º F. Butter a casserole or 9-by-13-inch baking pan. In a saucepan over medium heat, melt the butter. Sprinkle in the flour and cook, stirring, for 1 minutes.

Gradually stir in the cream and stock or milk into the flour mixture. Reduce the heat to low and cook, stirring, for 10 minutes.

In a bowl, beat the egg yolks well. Gradually whisk a few tablespoons of the hot liquid into the yolks, then whisk the yolks back into the saucepan. Heat, stirring, until the mixture just begins to steam (do not let it boil). Take the pan off the heat and stir for another minute or two to cool. Season with sauce with salt and pepper.

Spread the cauliflower in the bottom of the buttered baking dish. Layer in the carrots and then the peas. Pour the sauce of the casserole, then layer the tomato slices on top. Season well with salt and pepper and sprinkle with grated cheese over the top.

Bake until the cheese is melted, about 10 minutes. Turn on the broiler and broil the casserole, watch carefully, until the cheese is browned, 2-3 minutes.

When serving as a main dish, serve with biscuits, salad or egg noodles on the side.