| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Dutch | Miscellaneo | 8 | Servings |
INGREDIENTS
| 3/4 | lb | Shiitake mushrooms; cut into 1/4" thick slices |
| 16 | Baby carrots; cut into 1" lengths | |
| 1/2 | lb | Green beans; stems removed and cut into 1" lengths |
| 1/2 | lb | Tofu; cut into 1" cubes |
| 8 | Green onions; trim and cut into 1" lengths | |
| 1 | tb | Butter |
| 1 | lg | Onion; diced |
| 3 | Cloves garlic; diced | |
| 2 | c | Bechamel Sauce; see recipe |
| 1 | tb | Fresh rosemary; minced |
| 1 1/2 | tb | Parsley; minced |
| 1 | tb | Fresh oregano; minced |
| 1 | tb | Fresh basil; minced |
| 1 | ts | Kosher salt |
| 1/2 | ts | Pepper |
| 1 | lb | Purchased puff pastry |
| 1 | Egg | |
| 1 | tb | Water |
INSTRUCTIONS
Melt butter in a 5-quart Dutch oven over medium heat. Saute onion and garlic for 6 to 7 minutes. Add mushrooms and cook for 5 minutes more. Add carrots, green beans, tofu, green onions, Bechamel Sauce, rosemary, parsley, oregano, basil, salt, and pepper. Cook for 5 minutes. Remove from heat and place in 8 individual 1-cup ovenproof dishes or a 2 1/2-quart baking dish. Cool in refrigerator (about 2 hours). While vegetable mixture is cooling, prepare oil pastry or defrost purchased puff pastry . Preheat oven to 400 degrees. Beat egg with the water to form a glaze. Roll out pastry 1 inch larger than the diameter of the baking dishes. Wet edges of dishes, and place pastry over tops. Press pastry against dishes to seal. Brush with egg glaze . Bake for 30 minutes. NOTES : Yield: 8 servings. Recipe by: © 1995 Cole Group, Inc. Posted to MC-Recipe Digest V1 #1067 by Nancy <[email protected]> on Jan 31, 1998
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