Budin of Local Vegetables and Mexican Crema

Name: Budin of Local Vegetables and Mexican Crema
Ingredients: 1 head cauliflower, preferably romanesco, florets removed from the stalk and broken into small pieces (you’ll need 2 1/2 cups); 12 ounces baby patty pan squash, halved and thinly sliced (you’ll need 3 cups); 1 medium fennel bulb, sliced very thin (you’ll need 1 cup); 1 small white onion or 4 shallots, sliced paper thin; 6 squash blossoms, cleaned (pistels and stamens removed) and thinly sliced; 1/2 cup (loosely packed) chopped fresh cilantro (thick bottom stems removed); 1 cup Mexican crema, crème fraiche or heavy cream; 1 medium (8 ounces) baking potato, peeled, shredded and squeezed dry; Salt; 3 tablespoons olive oil; 3 cups fresh bread crumbs

www.rickbayless.com

Try Rick Bayless's Budin of Local Vegetables and Mexican Crema for a flavorful side dish. Serves 6.

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Ingredients

1 head cauliflower, preferably romanesco, florets removed from the stalk and broken into small pieces (you’ll need 2 1/2 cups)
12 ounces baby patty pan squash, halved and thinly sliced (you’ll need 3 cups)
1 medium fennel bulb, sliced very thin (you’ll need 1 cup)
1 small white onion or 4 shallots, sliced paper thin
6 squash blossoms, cleaned (pistels and stamens removed) and thinly sliced
1/2 cup (loosely packed) chopped fresh cilantro (thick bottom stems removed)
1 cup Mexican crema, crème fraiche or heavy cream
1 medium (8 ounces) baking potato, peeled, shredded and squeezed dry
Salt
3 tablespoons olive oil
3 cups fresh bread crumbs