This Napoleon Rules!
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
-
Vegetables
- 1 fennel, sliced into 8 wedges
- 2 medium carrots, peeled and quartered
- 1 large white russet potato, peeled and cut into 12 wedges
- 1 large white onion, peeled and cut into 8 wedges
- 4 garlic cloves, peeled and crushed
- 29.58 ml oil
- 1.23-2.46 ml salt
- 1.23-2.46 ml fresh cracked pepper
-
Mushroom Green Peppercorn Sauce
- 14.79 ml olive oil
- 226.79 g button mushrooms, sliced
- 1 garlic clove, minced
- 14.79 ml green peppercorn
- 29.58 ml butter
- 29.58 ml flour
- 236.59 ml chicken stock or 236.59 ml vegetable stock
- 118.29 ml milk
- 56.69 g monterey jack cheese, cubed (if you can find a mushroom jack that's very good)
- 1 white wine
-
Pastry
- 453.59 g puff pastry sheets (Kineret pre cut 8 squares)
- 1 egg, wash
- 2.46 ml poppy seed
- 2.46 ml sesame seeds
- 1.23 ml garlic salt
directions
- Preheat oven to 375 degrees.
-
Vegetables:
- Place all the vegetable ingredients in one layer in an oven and stovetop proof pan. Toss so it is well seasoned and oiled. Roast for 45 minutes. Stirring every 10-15 minutes.
-
Mushroom Green Peppercorn Sauce:
- In a large pan heat oil and add mushrooms stir fry for 5 minutes season to taste with salt and pepper. Add garlic, green peppercorns, and butter tossing to coat for one minute. Sprinkle flour over mushrooms to make a roux. Add the chicken stock stirring till slightly thickened. Add milk and cheese and simmer over very low heat. Stirring till assembly of the dish.
-
Meanwhile prepare Puff Pastry:
- Place the 8 squares on a greased cookie sheet pan. Pierce the squares with a fork making holes throughout. Brush with an egg wash and sprinkle seeds and salt over each square. Refrigerate till vegetables have roasted for 25 minutes. Then bake for 20 minutes.
-
Finish sauce:
- Transfer cooked vegetables to a dish and cover with foil to keep warm.
- Place the roasting pan on stove top over medium high heat. Add wine and scrap to remove all the flavor in the pan, reducing to a 1/4 cup. Strain and stir into the Mushroom Green Peppercorn Sauce adding the parsley.
-
Arrange:
- Plate one pastry square, top with 1/4 of the vegetables pour sauce over the vegetables then top with another pastry square.
- Garnish with Fennel Fronds.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey