- Prep time 1 hour
- Total time 3 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Vegetarian Gravy (recipe, this page):
In large skillet, melt butter over medium-high heat. Add shallot; cook, stirring, until softened, about 2 minutes. Add mushrooms and garlic; cook, stirring occasionally, until liquid has evaporated and mushrooms are golden brown, 6 to 8 minutes. Season with salt and pepper. Transfer to bowl, cover and refrigerate.
In large saucepan of boiling salted water, blanch cabbage for 5 minutes. Using slotted spoon, transfer to large bowl of ice water; drain. Arrange side by side on clean tea towel. Add beans to saucepan; blanch for 3 minutes. Using slotted spoon, transfer to bowl of ice water. Add carrots to saucepan; blanch for 2 minutes and drain. Transfer to bowl of ice water. Drain carrots and beans; pat with clean tea towel to dry thoroughly (so no liquid will soak into puff pastry).
Place large piece of plastic wrap on work surface. Spread reserved mushroom mixture in centre to make 8- x 10-inch rectangle with long side facing you. Sprinkle with pepper. In bowl, stir together beans, carrots and salted herbs. Arrange vegetables vertically over mushroom mixture. Using plastic wrap to help, starting on 1 short side, roll up vegetables in mushroom mixture, forming 8-inch long log. Wrap with plastic wrap; place in freezer for 30 minutes.
Place second large piece of plastic wrap on work surface. Arrange cabbage leaves vertically in two rows, overlapping slightly. Unwrap reserved vegetable roll and gently place in centre of cabbage leaves. Using plastic wrap to help, tightly roll up cabbage leaves over vegetables. Seal well with plastic wrap; place in freezer for 30 minutes.
Line baking sheet with parchment paper; set aside. On lightly floured work surface, roll out puff pastry into 12- x 14-inch rectangle with long side facing you. Place vegetable roll in centre of pastry, lining up long edge facing you. Brush edges of dough with some of the egg. Gently roll up pastry to tightly wrap vegetable roll, tucking in ends to seal completely. Place on prepared baking sheet, sealed side down. Place in freezer for 30 minutes.
Preheat oven to 400°F. Brush pastry all over with remaining egg. Using knife, cut lines across top without piercing pastry. Bake until pastry is golden and crisp, 50 to 60 minutes. Place on wire rack and let stand 10 minutes. Serve with Vegetable Gravy, Cheddar Mashed Potatoes and Holiday Lite Mushroom Salad. (Make-ahead: Can be wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 2 months.)
Vegetable Gravy Preheat oven to 400°F. Spread 6 cups grated assorted vegetables (carrots, onions, beets, zucchini, celery, etc.) on greased rimmed baking sheet. Season with salt and pepper. Bake until vegetables are golden brown, 30 to 45 minutes, stirring every 10 minutes. Transfer to large saucepan. Add 8 cups water, 2 cloves chopped garlic, 4 sprigs fresh thyme and 1 bay leaf. Stir in 2 tbsp tomato paste; bring to boil. Reduce heat; simmer for 30 minutes. Strain through sieve; return liquid to saucepan. Cook on low, simmering, until reduced by one-third. Meanwhile, in small bowl, stir 1 tbsp cornstarch into 1 tbsp water. Whisk into saucepan and cook, whisking constantly, until thickened, about 1 minute. Season with salt and pepper. (Make-ahead: Can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.) Makes about 1 cup.
Nutritional facts PER EACH OF 8 SERVINGS (WITH 2 TBSP VEGETABLE GRAVY)
- Iron 2.8 mg
- Fibre 8 g
- Sodium 590 mg
- Sugars 13 g
- Protein 8 g
- Calories 405
- Total fat 21 g
- Cholesterol 40 mg
- Saturated fat 12 g
- Total carbohydrate 46 g