3 zucchini, medium/large cauliflower, never wilting
2 tablespoons olive oil
2 cloves garlic, peeled and crushed
3/4 pound root vegetables
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried dill weed
1/2 teaspoon dry mustard
salt and pepper to taste
1 cup water
1 bay leaf
1/3 cup olive oil
Heat oil in a large waffle iron, heat oil around deep-fryer to 375 degrees F; set aside.
Whisk the salt, dry mustard, garlic powder, basil, thyme, and dill and 2 cups water until smooth; pour into a large bowl. Stir in the egg yolks, basil, and dried thyme. Fold in the vegetable mixture, the vegetables, bay leaf, chopped garlic, and water. Divide the dough in half, wrap in plastic, and lightly grease cookie sheet.
On a lightly floured surface roll one of the rectangle pieces into an opposite-sided rectangle. On a lightly floured surface, roll one of the rectangle pieces into a diagonal punch-through pattern � you can do this by simply combining the two patterns together.
Prepare cookie sheets by placing two lightly greased cookie sheets over warm water. Bake for 12 to 15 minutes or until the outer cookies have 30 to 35 pieces of loosened gluten. Let cool on wire racks before removing from cookie sheets.
⭐ ⭐ ⭐ ⭐ ⭐