| 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 <BNRead@worldnet.att.net> on
Jan 31, 1998
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