By Jillian Adamson
A take on Gülsümün Sarayi's Veggie Sheet Pie Thing...
We randomly found this recipe on YouTube one day when we had planned to make something else, but discovered we didn't have all of the ingredients. We didn't have everything for the YouTube recipe either, so we used what we had.
The original recipe is here: https://youtu.be/GsNScn350Js
Updated at: Thu, 17 Aug 2023 13:59:02 GMT
Nutrition balance score
Good
Glycemic Index
72
High
Glycemic Load
55
High
Nutrition per serving
Calories901.3 kcal (45%)
Total Fat50.2 g (72%)
Carbs76.1 g (29%)
Sugars7.1 g (8%)
Protein39.8 g (80%)
Sodium2616.9 mg (131%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat oven to 180°C / 350°F
Step 2
Line an edged baking sheet with greaseproof parchment paper and spread with a bit of oil to help keep it from sticking. Set aside.
Step 3
Grate the potatoes and the carrot.
Step 4
Chop the broccoli into very tiny bits.
Step 5
Mix the potato, carrot, and broccoli together in a large bowl, and set aside.
Step 6
In a medium bowl, whisk the 5 eggs together.
Step 7
Add the garlic oil, olive oil, milk, salt, and pepper to the bowl, and whisk until well incorporated.
Step 8
Add the gluten free flour and the baking powder, whisking together until just combined.
Step 9
Mix the egg & flour mixture into the vegetables until everything is well coated.
Step 10
Pour into prepared baking sheet, and then bake for 30 minutes.
Step 11
Meanwhile, grate the cheese.
Step 12
Remove from oven after 30 minutes. Top with grated cheese, poppy and sesame seeds, and then bake an additional 15-20 minutes, or until cheese is melted and bubbly.
Step 13
Allow to cool for a few minutes, and then slice up.
Step 14
Eat!
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