Here's another vegetable recipe that is sure to please, and I bet you didn’t realize you could do this idea without using any flour! I got this idea from Rebbetzin Sarah Meisels of Bobov and it works so amazingly well. But don’t freeze it. It is best used the same day it's made or one day later after you’ve cooked it, refrigerated it, and then re-warmed it.

Yields: 10 servings

Ingredients:

Bowl 1: Orange

  • 4 carrots
  • 1 large sweet potato
  • 2 eggs
  • 3-4 Tbsp. potato starch
  • 2 Tbsp. mayonnaise
  • 1 tsp. salt
  • 1 pinch pepper

Bowl 2: White

  • 5 potatoes, peeled
  • 2 eggs
  • 3-4 Tbsp. potato starch
  • 2 Tbsp. mayonnaise
  • 1 tsp. salt
  • 1 pinch pepper

Bowl 3: Green

  • 6 firm, large green zucchinis
  • 1 large potato
  • 2 eggs
  • 3-4 Tbsp. potato starch
  • 2 Tbsp. mayonnaise
  • 1 tsp. salt
  • 1 pinch pepper

Frying pan:

  • 4 large onions, diced
  • 3 T. olive oil

Directions:

  1. For each layer, boil the vegetables, drain and mash.
  2. Mix the vegetables in each bowl together with the other ingredients until a smooth batter forms.
  3. Sautee the onions in olive oil until golden. Divide evenly among the three bowls.
  4. Take out a 10 inch round pie pan with removable sides, a springform pan, and coat it very lightly with some oil, very little.
  5. Pour in the potato layer, and smooth it around. Pour the orange layer on top, and smooth it around. Add the green layer, smooth it down. Bake for 45-55 minutes, on 350, until firm and set.
  6. Present this on a beautiful serving platter, cut one slice out to show off its layers, and serve.