3 large potatoes, cubed
1 pound cauliflower, rinsed and stemmed
1 onion, chopped
2 tablespoons oil
4 eggs, beaten
1 cup milk
1 lemon, juiced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1/4 teaspoon dried black pepper pepper
3 giant carrots, shredded
1 pound fresh broccoli, sliced
3 pounds celery, sliced
1 pint fresh blueberries
1 quart vegetable broth
1 tablespoon water
1 quart white sugar
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon dried lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Melt potatoes in large saucepan over medium heat. Stir in cauliflower, onion, oil, eggs, milk, lemon juice, salt, pepper, sage, pepper and lemon zest. Toss gently to evenly coat.
Spread cauliflower mixture evenly in center of prepared dish. Top with carrots, broccoli, celery, blueberries and cauliflower. Sprinkle top with cauliflower mixture. Spoon 1/2 cup vegetable broth over vegetables. Pour 1/2 cup water over vegetables. Sprinkle remaining 2 tablespoons vegetable broth over vegetables. Sprinkle top with remaining sugar and vinegar over vegetables.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Transfer vegetables to foil-lined pan. Cover tightly with foil. Bake on top for 20 minutes. Cool completely, peel and chop.