ROASTED VEGETABLE CORNUCOPIAS WITH GRAVY

Roasted Vegetable Cornucopias With Gravy image

I made these for Thanksgiving 2005 dinner, and they were absolutely super and impressive-looking. The gravy was a bit of work, but well worth the effort. I made the cornucopias a couple days ahead to save time and oven space. Prep and cooking times are approximate. The cornucopias will take about 30-45 minutes to make and wrap the foil cones and then another 30 to bake them. The gravy will take about 10 minutes of prep and about 1 1/2 hours of cooking. The veggies will take about 15 minutes of prep and about 30 minutes to cook. From VT Nov/Dec 2005.

Provided by Annisette

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 26

Ingredients

1 egg
1 (17 1/3 ounce) package prepared puff pastry
2 cups cauliflower florets
2 cups baby pattypan squash (or 1/2 lb cut into 1 1/2-inch chunks)
2 cups baby zucchini (or 1/2 lb cut into 1 1/2-inch chunks)
1 cup baby carrots
12 red pearl onions
6 ounces cremini mushrooms
1/4 cup extra virgin olive oil
2 tablespoons fresh sage, chopped
2 tablespoons fresh marjoram, chopped
1 tablespoon fresh thyme, chopped
salt, to taste
pepper, to taste
3 tablespoons olive oil
2 onions, sliced
2 carrots, cut into chunks
4 ounces mushrooms, halved
3 garlic cloves, peeled and crushed
salt, to taste
pepper, to taste
1/2 cup white wine
4 sun-dried tomatoes, quartered
2 sprigs fresh marjoram
1 sprig fresh thyme
2 tablespoons flour

Steps:

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.