Roasted Winter Vegetable Ragout In Pastry Cups Recipes

ROASTED WINTER ROOT VEGETABLES

Steps:

• Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
• Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
• Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

ROASTED WINTER VEGETABLE BAKLAVA

Steps:

• Preheat oven to 425°F with racks in upper and lower thirds.
• Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).
• Peel potatoes and slice 1/4 inch thick. Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes. Leave oven on with 1 rack in middle.
• Add 1/3 cup water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 1/4 cup fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds and dill.
• Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoon walnut mixture. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.
• Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in center of dish).
• Spoon vegetables into phyllo shell. Fold overhang toward center over filling (it will not cover vegetables) and brush edge with oil. Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.
• Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.

SLOW-ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
• Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

ROASTED WINTER VEGETABLE RAGOUT IN PASTRY CUPS

Steps:

• Heat the oven to 425 degrees F.
• Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet.
• Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
• Spoon the vegetable mixture into a 3-quart saucepan. Stir in the broth and heat over medium-high heat to a boil. Stir in the couscous. Reduce the heat to low. Cook for 3 minutes. Stir in the arugula. Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
• Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.

ROASTED VEGETABLE RAGOUT

Steps:

• Preheat the oven to 475 degrees.
• In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
• Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
• Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.

BEEF RAGOUT WITH ROASTED WINTER VEGETABLES

Steps:

• Cut up all root vegetables to 1/2 inch pieces.
• Preheat oven to 425°F Toss vegetables and onion with 1 tbsp olive oil. Place vegetables on baking sheet; roast for 20 minutes or until golden.
• Saute beef in large dutch oven in remaining olive oil over medium high heat until brown. Add in roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and juice. Simmer 5 to 10 minutes on low until sauce is slightly thick.
• Serve over mashed potatoes.

ROASTED VEGETABLE RAGOUT WITH POLENTA

Steps:

• For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
• For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
• Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
• Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
• Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
• To serve; place 2 polenta squares on each plate and top with ragout.

ROOT VEGETABLE RAGOûT

Steps:

• Have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
• Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
• In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
• Serve ragout garnished with parsley and zest.