Roasted Vegetable Cornucopias With Gravy

READY IN: 3hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE CORNUCOPIAS: Preheat oven to 425F degrees. Spray 2 baking sheets with cooking spray.
  • Fold 6 18"-long aluminum foil sheets into quarters. Roll each one into a cone. Bend the "tail" end of the foil cone, if desired.
  • In 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.
  • Place the cones on their sides on the prepared baking sheet. Brush the tops with the egg wash.
  • Bake for 20-25 minutes, or until golden.
  • Allow to cool before gently pulling the foil cones away from the cornucopias.
  • MAKE 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.
  • Uncover, 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.
  • Heat 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.
  • MAKE 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.
  • Spread the vegetable mixture on a large baking sheet. Roast 30-35 minutes, or until brown and tender, turning every 10 minutes.
  • ASSEMBLE CORNUCOPIAS: Toss the vegetables with the gravy and fill the cornucopias.
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