1/1 Photo of Roasted Vegetable Cornucopias With Gravy
3 hrs 15 mins
1 hr 15 mins
I made these for Thanksgiving 2005 dinner, and they were absolutely super and impressive-looking. The gravy was a bit of work, but well worth the effort. I made the cornucopias a couple days ahead to save time and oven space. Prep and cooking times are approximate. The cornucopias will take about 30-45 minutes to make and wrap the foil cones and then another 30 to bake them. The gravy will take about 10 minutes of prep and about 1 1/2 hours of cooking. The veggies will take about 15 minutes of prep and about 30 minutes to cook. From VT Nov/Dec 2005.
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Units: US | Metric
- 473.18 ml cauliflower florets
- 473.18 ml baby pattypan squash (or 1/2 lb cut into 1 1/2-inch chunks)
- 473.18 ml baby zucchini (or 1/2 lb cut into 1 1/2-inch chunks)
- 236.59 ml baby carrots
- 12 red pearl onions
- 170.09 g cremini mushrooms
- 59.14 ml extra virgin olive oil
- 29.58 ml fresh sage, chopped
- 29.58 ml fresh marjoram, chopped
- 14.79 ml fresh thyme, chopped
- salt, to taste
- pepper, to taste
- 1MAKE CORNUCOPIAS: Preheat oven to 425F degrees. Spray 2 baking sheets with cooking spray.
- 2Fold 6 18"-long aluminum foil sheets into quarters. Roll each one into a cone. Bend the "tail" end of the foil cone, if desired.
- 3In bowl, beat egg with 1 tbsp water and a pinch of salt. Place 1 puff pastry on a lightly floured surface. Gently pull the ends to stretch it to 10 inches wide. Cut the pastry dough into twenty 1/2-inch strips. Loosely wrap 1 of the strips around the pointed end of the foil cone. Spiral the pastry strip around the cone, overlapping the edges as you wrap. Add a new strip by brushing the end of the pastry strip with the egg wash to adhere. Wrap the foil cone with 4 more strips of pastry, gluing with the egg wash as you wrap.
- 4Place the cones on their sides on the prepared baking sheet. Brush the tops with the egg wash.
- 5Bake for 20-25 minutes, or until golden.
- 6Allow to cool before gently pulling the foil cones away from the cornucopias.
- 7MAKE THE GRAVY: In a pan heat oil. Add onion, carrot, mushrooms, garlic, salt, and pepper. Cover. Cook 1/2 hour, or until soft, stirring occasionally.
- 8Uncover, increase the heat to medium, and cook 7-10 more minutes, or until browned and carmelized. Add wine. Simmer 2-3 minutes or until 2/3 of the liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme,and 2 1/2 cups water. Reduce heat. Simmer for 30 minutes. Strain into a large measuring cup.
- 9Heat 1 tablespoon of oil over medium heat. Add flour and cook until the flour turns golden (about 5 minutes). Whisk in the strained vegetable liquid. Cook 3-5 minutes, stirring constantly until thickened.
- 10MAKE THE VEGETABLES: Preheat the oven to 450F degrees. Toss all the vegetable ingredients (cauliflower, squash, zucchini, carrots, pearl onions, mushrooms, olive oil, sage, marjoram, thyme, salt and pepper) in a large bowl and mix together.
- 11Spread the vegetable mixture on a large baking sheet. Roast 30-35 minutes, or until brown and tender, turning every 10 minutes.
- 12ASSEMBLE CORNUCOPIAS: Toss the vegetables with the gravy and fill the cornucopias.
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Nutritional Facts for Roasted Vegetable Cornucopias With Gravy
Serving Size: 1 (283 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 525.1
- Calories from Fat 325
- Total Fat 36.2 g
- Saturated Fat 7.8 g
- Cholesterol 26.4 mg
- Sodium 220.3 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 3.7 g
- Sugars 5.4 g
- Protein 8.4 g
The following items or measurements are not included:
red pearl onions