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Thomas Jefferson's Chartreuse Of Vegetables

Yield 8 servings


  • 2 1/2 pounds sweet potatoes
  • 1/4 cup whipping cream
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 pound fresh green beans
  • 3 large carrots, scraped
  • Salt and pepper to taste
  • 2 small zucchini, thinly sliced
  • 2 medium potatoes or turnips, peeled and diced
  • 1/4 cup plus 2 tablespoons butter, melted
  • 1 clove garlic, minced
  • 1 cup fresh green peas
  • 1 1/2 cups (6 ounces) shredded Swiss cheese

How to Make It

  1. Scrub sweet potatoes thoroughly; bake at 400° for 1 hour until potatoes yield slightly to pressure. Let cool to touch; peel and mash. Add whipping cream, 1/2 teaspoon salt, and dash of pepper; mix well, and set aside.

  2. Break tips from green beans; remove strings. Wash in cold water and drain. Cut in 3 1/2-inch lengths; set aside. Cut remaining pieces of beans into 1/4-inch lengths. Set aside.

  3. Cut carrots into 3 1/2-inch lengths; slice into 1/4-inch-thick strips. Set aside. Cut remaining pieces of carrots into 1/4-inchthick slices.

  4. Place green beans in a steaming rack; steam over boiling water until crisp-tender. Immediately immerse in ice water to stop cooking. Drain well. Season with salt and pepper to taste; set aside. Repeat procedure with carrots, zucchini, and potatoes or turnips.

  5. Combine butter and garlic; set aside.

  6. Grease a 2-quart charlotte mold, and line bottom with waxed paper.

  7. Arrange a layer of steamed vegetables and peas in an attractive pattern in bottom of charlotte mold. Spread one-fourth sweet potato mixture over vegetables. Place green beans and carrot sticks upright around side of mold, alternating beans and carrot sticks. Spoon one-fourth garlic butter over sweet potato mixture. Sprinkle with one-fourth Swiss cheese. Repeat layers three times.

  8. Bake, uncovered, at 350° for 40 to 45 minutes. Cool in pan 10 minutes; invert onto serving platter. Serve warm.

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