Recipe - Roasted Vegetable Tabbouleh

1 tablespoon Olive oil
5 Cloves garlic
4 Shallots; peeled and halved
1 small Onion; minced
1 small Celeriac; peeled and minced
2 Carrots; peeled and minced
1 lg Sweet potato; peeled and
minced
1 cup Diagonally cut or sliced up asparagus
2 tablespoon Balsamic vinegar
2 cup Heavy whipping cream
One half cup Fresh soft goat cheese
5 Eggs; slightly beaten
One half teaspoon Salt
One half teaspoon Freshly ground black pepper

Preheat the oven to 425ø. In a large ovenproof saute pan, heat the olive
oil over high heat until very hot. Add the garlic and all of the vegetables
except the asparagus and place the pan in the oven. Roast for 35 to 40
minutes, or until the vegetables start to brown and are almost tender. Add
the asparagus and vinegar and cook for 5 minutes more. When the vegetables
are tender, remove the pan from the oven and set aside to let them cool
completely.

Reduce the oven temperature to 300ø. Butter a 2quart souffle dish. Place
the cooled vegetables in a large bowl. Add the cream and goat cheese, and
stir to mix thoroughly. Add the eggs, stir well, and season with salt and
pepper. Pour the mixture into the souffle dish. Bake on the center rack of
the oven for 40 to 50 minutes, or until a knife inserted into the center
comes out clean. Remove from the oven. Spoon onto individual plates and
serve warm.

Converted by MC_Buster.

Per serving: 613 Calories (kcal); 53g Total Fat; (76% calories from fat);
12g Protein; 25g Carbohydrate; 397mg Cholesterol; 439mg Sodium Food
Exchanges: One half Grain(Starch); 1 Lean Meat; 2 One half Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.