back to the roots …. baked root layer cake

This is something with that I with pleasure will served with game or any nicely roasted meat – but have also served as a brunch dish with assorted cold meats. Love the color it brings to the plate – I’m one of those that plate the food for my guest to make sure that the food looks the best when it reach the table and my guests. Family service is nothing for me.

I suppose it can be a vegetarian dish too – how ever you decide to serve it – will it go down as a treat. So easy to make, cheap and it bring color – served it with duck a couple of times. 

Baked Root Layer Cake, serve 6-8 

350g/12oz carrots
350g/12oz parsnips
350g/12oz celeriac
30ml (2tbsp) clear honey
30ml (2tbsp) lemon juice
85g/3oz butter
fresh thyme
salt and freshly ground black pepper

1. Preheat oven to 200C/ 390F/Gas 6. Peel and coarsely grate the carrots, parsnip and celeriac, keeping each vegetable separate bowls.
2. Warm honey, lemon juice and butter on low heat until melted. Season with salt and pepper add some picked thyme leafs. Pour a third of the honey butter mixture over each vegetable and coat well.
3. Line a shallow 20cm/8in springfrom cake tin with non-stick baking parchment. Spoon carrots into the tin, spread evenly and press down, repeat with parsnips and finish off with celeriac the same way.
4. Cover with buttered foil and bake for 35 min, then remove the foil and bake for a further 10 min until brown on top.
5. Leave to stand for 10 min then turn out – cut in wedges and garnish with picked thyme sprigs.

“Vegetables are a must on a diet.
I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis

Photo’s provided by:
Jean Cazals/familyherbalremedies.com/mynewroots.blogspot.com/kolovostravel.com/
leftoverqueen.com/xdesktopwallpapers.com/thedeliciouslife.com/foodgal.com