Best Roasted Cauliflower Parsnip And Leek Filling For Crepes Recipes

ROASTED CAULIFLOWER AND LEEK SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
• Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
• Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

ROASTED PARSNIP MEDLEY

Steps:

• Preheat the oven to 400 degrees F.
• In a small pot, combine the 1/4 cup plus 2 tablespoons reserved garlic-pepper oil and the lemon pepper seasoning. Heat over low heat until just warm. Remove from the heat and let sit for 10 minutes to allow the lemon pepper seasoning to infuse the oil.
• Cut the large thick stems off the head of cauliflower. Break the head up into small florets. Slice the potatoes and parsnips in approximately 1-inch thick pieces. Place all the vegetables into a large bowl, add the half the seasoned oil, and toss to coat. Add the remaining oil and toss again. Transfer to 2 baking sheets and roast until lightly brown and tender, 35 to 40 minutes. If the vegetables start to brown too quickly, loosely cover with foil. Transfer to a serving bowl.

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

ROASTED CAULIFLOWER, PARSNIP AND LEEK FILLING FOR CREPES

Steps:

• Place a roasting pan in oven and preheat to 425 degrees. Place cauliflower in a large bowl. In a separate bowl, mix 3 tablespoons butter, the olive oil, pepper and mustard. Drizzle about two-thirds of mixture over cauliflower; mix well. Sprinkle with 1 1/2 teaspoons salt.
• Spread cauliflower evenly in heated roasting pan and bake for 10 minutes. Meanwhile, halve leeks almost to root end, leaving root end in one piece. In a large bowl, combine leeks, parsnips, remaining 1 teaspoon salt and remaining butter-oil mixture. Mix well. Turn cauliflower over in pan, then add parsnips and leeks. Roast for 20 minutes, turning vegetables halfway through. Reduce heat to 325 degrees and roast until golden brown and tender, 20 to 30 minutes.
• Transfer vegetables to a cutting board and chop into 1/4- to 1/2-inch pieces. Set aside. In a medium bowl, combine egg yolks and cream or milk and set aside.
• In a small saucepan, bring broth to a simmer. In another small saucepan over medium-low heat, whisk remaining 3 tablespoons butter with flour. Continue whisking for about 3 minutes; mixture should bubble gently but not brown. Remove from heat and slowly add broth, whisking to incorporate. Continue until all broth is used and sauce is smooth and creamy. Return to low heat and cook until slightly thickened, 2 to 3 minutes. Whisk into bowl of egg yolks and cream. Return to pan over medium-low heat just until steaming, 2 to 3 minutes; do not boil. Reserve 1 cup sauce for garnishing filled crepes. Add chopped vegetables to remaining sauce.