Text 5513, 95 rader
Skriven 2011-01-04 04:29:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 394
===================
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
  
  Traditionally, baklava is a Middle Eastern dessert, but we
  fell head over heels for this savory rendition. Roasting
  coaxes out the earthy magic in hearty root vegetables and
  fennel, which are then tossed with fresh dill and baked in
  walnut-layered phyllo until it's golden brown.
  
  Preheat oven to 425øF 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 inch 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

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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