Inspiration for new recipes really can come from anywhere. A certain smell, a store window, a trip to a fabulous specialty foods store, and of course a restaurant! Last year when Linda and I were out to lunch, we both ordered a vegetarian burger filled with roasted beets and nutty farrow – it was so good! After a few tries, I came up with my Savory Beet & Farrow Cake – an elegant twist on the veggie burger we had at lunch.
Instead of making individual patties, I decided to bake it in cake form, making it elegant enough to serve at a dinner party or cut up into small squares for a cocktail party. You can roast the vegetables and sauté the onion mixture up to three days ahead of time. You can store them together in an airtight container in the refrigerator. Then, on the day of your soirée, continue to follow the assembly and cooking directions - et voilà!
This recipe is part of “An Autumnal Feast! A Collection of Recipes from Watermarc – Art & Appetite”. Explore the other recipes in this series:
- Curried Pumpkin Soup
- Baguette Stuffing
- Brown Butter & Basil Mashed Potatoes
- Fruit Conserve
- Mulled Wine
- Pumpkin Spice Trifle
Savory Beet & Farrow Cake
Ingredients (serves 6 as a main course or up to 12 as an hors d'oeuvre)
- Sweet Potato – 1 large, peeled, ½-inch diced
- Beets – 2 medium, peeled, ½-inch diced
- Farrow – ½ cup, uncooked
- Water - ½ cup
- Red Onion – 1 medium, peeled, ½-inch diced
- Sage – 1 tablespoon, finely minced, fresh
- Garlic – 4 cloves, peeled, finely minced
- Nutmeg – ⅛ teaspoon, freshly grated
- Panko – 1 cup
- Sea Salt – 1 teaspoon, divided
- Black Pepper – ¾ teaspoon, divided
- Butter – 1 tablespoon, unsalted
- Olive Oil – 3 tablespoons, divided
- Parmigiano Reggiano – ¼ cup, freshly grated
- Gruyère – ½ cup, freshly grated
- Eggs – 5 extra-large, at room temperature
- Half and Half – ¼ cup
- Preheat the oven to 400 degrees F. Prepare a 9-inch round spring-form pan by buttering both the interior sides and bottom. Line the bottom with parchment paper, then butter the top of the parchment paper. Set aside.
- Place the sweet potatoes and beets onto a sheet pan. Toss with 2 tablespoons of olive oil, ¾ teaspoon of salt, and ½ teaspoon of pepper. Roast for 40 minutes, turning once half way through the roasting time. Remove from the oven and set aside.
- Meanwhile, in a small sauce pan, bring ½ cup water to a boil. Add the farrow, and cook for 18 to 20 minutes, or until tender. The farrow will still have a bite to it. Drain well and set aside.
- In a medium sauté pan set over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once heated, add the onions and ¼ teaspoon of both salt and pepper. Cook until tender and translucent, stirring occasionally.
- Next, add the garlic, nutmeg, and sage, and continue to cook for an additional 2 minutes. Transfer to a large bowl. Add the roasted vegetables and cooked farrow and set aside.
- In a small bowl, beat the eggs and half and half. Then add both cheeses.
- Pour the egg mixture over the vegetable mixture and add the panko. Gently stir to mix completely.
- Transfer the mixture into the prepared spring form pan. Bake for 25 to 27 minutes, or until set.
- Remove the pan from the oven and allow to cool for 5 minutes before serving.