Text 25004, 87 rader
Skriven 2015-03-17 09:21:14 av Dave Drum (1:261/38.0)
Ärende: Gourmet 389
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Winter Vegetable Baklava
 Categories: Pastry, Desserts, Vegetables, Nuts
      Yield: 6 Servings

    1/2 c  Walnuts (2 oz); toasted
    1/4 c  Fine dry plain bread crumbs
      1 lb Yukon Gold potatoes
      2 md Fennel bulbs; trimmed,
           - reserving fronds, bulbs
           - halved, sliced 1/4" thick
    3/4 lb Parsnips; sliced diagonally
           - 1/3" thick
    1/2 lb Carrots; sliced diagonally
           - 1/3" thick
      1 lg Onion; halved, sliced
    3/4 c  Olive oil; divided
    2/3 c  Water
    1/3 c  Chopped dill
      8    (17" X 12") phyllo sheets;
           - thawed

  EQUIPMENT: a shallow 3 quart oval or rectangular baking dish

  Preheat oven to 425+.F/218+.C 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" 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.

  by Melissa Roberts

  Gourmet | December 2008

  Yield: Makes 6 servings

  MM Format by Dave Drum - 04 December 2008

  Uncle Dirty Dave's Archives

MMMMM

... I don't care what you Yanks say, cheese should not whiz-Janette Rallison

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)