VEGGIE STRAW RECIPES

Steps:

• Cut the carrots and parsnips into a very fine julienne with a mandolin or sharp knife.
• Heat the oil in a deep fat fryer, according to the manufacturer's instructions, to a temperature of 180?C.
• Lower the vegetable matchsticks in the fryer basket and cook for 2 - 3 minutes or until crisp and golden brown. Line a large bowl with a thick layer of kitchen paper and when they are ready, tip them into the bowl to remove any excess oil.
• Sprinkle with a little sea salt to taste and serve immediately.

Steps:

• In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.