Its made in a frypan, and i dont know what to call it

Well, my sister found her camera charger, so i'll be including photos from now on.

I came home with the thought of making a grilled vege stack, but...well, this is a little more exciting! I dont know what to call it... but it looks delicious!



2 large fresh beetroots, sliced about 1cm thick, very lightly blanched
3 large potatoes, sliced thinly.
3 small zuchinis, sliced thinly
5 field mushrooms - the more mature the better. sliced.
1 medium red onion, roughly diced.
1 1/2 tbs butter
about 8 big cloves of organic garlic, roasted/caramelised
2 tins of evaporated milk
1 tin whole peeled tomatoes, roughly chopped in tin
1/2 glass of chardonnay (the rest of the bottle is for me!!)
1tsp chinese 5-spice
1/2tsp nutmeg
freshly ground black pepper (lots!)
a good pinch of salt


Stick the peeled garlic cloves in the oven with a light spray of oil, roast until caramelised - about 45 minutes for the big cloves.
Blanch the beetroot, set aside to cool.
Saute the mushrooms and onion in the butter till they are soft... try not to eat them. Set aside.

In a saucepan, put in your evaporated milk, wine, garlic cloves and salt and pepper. (If you can get some red beetroot juice out of your beets, then about 2tbs adds a magic touch!) reduce by 1/4 then add 5-spice and nutmeg. reduce to 2/3. Keep this on the heat while you put together the vegies. (this sauce is absolutely killah! and i'll be making something pasta-ish with it later on in the week)

In a BIG flat bottom frypan:
Spray with a light coating of oil. place some potato slices in the bottom and put on high heat till they brown on the bottom (they should start going a little dry) add a layer of tomato (1/2 can).
Add a layer of beetroot and another of potatoes. Smother this with the rest of the can of tomato and then place your zuchini on top.
Add the remaining layer of potatoes and then spread the mushroom mixture on top.
Turn the heat down to 1/2way.
Pour the hot creamy sauce mixture over the top. cover with foil and cook for about 10 minutes.
Take off the foil, put heat up to 3/4 and cook for a further 15 minutes.
stand for 10 minutes.


Enjoy!!