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Vegie Stack


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Ingredients

6 portion(s)

Red Sauce

  • 100 grams Parmesan cheese, 1cm cubes
  • 1 onion, chopped in half
  • 3 cloves garlic, peeled
  • 20 grams Coconut oil / olive oil
  • 500 grams fresh tomatoes, chopped in half
  • 180 grams zucchini, (1 zucchini) roughly chopped
  • 150 grams carrots, ( 1 large carrot) roughly chopped
  • 1 tablespoon vegie stock
  • 1 tablespoon tomato paste
  • 1 tablespoon Coconut sugar
  • 5 pieces Brocolli, florets and stem cut into small pieces

Vegie Layers

  • 700 grams potatoes, 2cm cubes
  • 400 grams pumpkin, 1cm slices
  • 3 red capsicums, cut into flat slices
  • 1/2 bunch Kale, deveined and thinly sliced
  • 30 grams Butter
  • pinch salt
  • 50 grams Milk
  • 3 Lasagne sheets, optional
  • 6
    1h 5min
    Preparation 35min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Red Sauce
  1. Place cubed parmesan into TMX Bowl and grate, 10 seconds sp 9, set aside. Roughly clean bowl.

     

  2. Place onion and garlic into TM Bowl, 3 seconds speed 5.  Saute for 5 mins 120 degrees sp1  Peel and prep vegies during this time.  Add tomatoes, carrot and zucchini and chop 10 seconds sp 6 or until finely chopped.  Add all other sauce ingredients. Cook 30 mins Varoma temp sp 1 Counter-clockwise operation

  3. Vegie Layers
  4. Preheat oven 200 degrees. Fill Varoma with potato cubes and kale.  Place pumpkin slices into varoma tray. Place varoma on top of TM Bowl and allow to cook. Add capsicums to grill on mod-high heat.  Char Grill until skin blackens. Place in paper bag or tea towel before removing skins. 

  5. After 30 mins of cooking, check potato is soft.  Place half of red sauce into lasagne dish, top with layer of lasagne sheet (optional)  Cover with remaining red sauce and layer the pumpkin, kale and capsicum.  

  6. Without washing TM bowl put potato into bowl with 30g knob of butter a pinch of salt and 50g milk. Insert butterfly and slowly turn to speed 4 until mashed approx 10 seconds.  Top the vegie stack with mashed potato and sprinkle with reserved parmesan cheese

  7. Bake in oven 200 degrees for 30 mins 

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Accessories you need

  • Varoma
    Varoma
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  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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