Thomas Jefferson'S Chartreuse Of Vegetables Recipe

Name: Thomas Jefferson'S Chartreuse Of Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Scrub sweet potatoes thoroughly; bake at 400u00b0 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 350u00b0 for 40 to 45 minutes. Cool in pan 10 minutes; invert onto serving platter. Serve warm.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 pounds sweet potatoes, 1/4 cup whipping cream, 1/2 teaspoon salt, Dash of pepper, and more.

Yes, Thomas Jefferson'S Chartreuse Of Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thomas Jefferson'S Chartreuse Of Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions