| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Diced Zucchini |
| 1 |
c |
Diced Yellow Squash |
| 1 |
c |
Diced Tomatoes |
| 1/4 |
c |
Diced Scallions |
| 1/2 |
c |
Broccoli Florets |
| 1 |
c |
Spinach, washed & deveined |
| 3 |
|
Cloves Garlic |
| 2 |
tb |
Sage |
| 1 |
pk |
Frozen Phyllo Dough |
| 1 |
|
Stick Unsalted Butter |
| 6 |
tb |
Flour |
| 3 |
c |
Milk |
| 2/3 |
c |
Gruyere Cheese, Fine Grated |
| 1 |
pn |
Paprika |
| 1 |
pn |
Salt |
| 1 |
pn |
Pepper |
INSTRUCTIONS
MORNAY SAUCE
FOR THE VEGETABLES: Saute the vegetables for 2 minutes and remove from
heat. Lay one sheet of phyllo dough on a flat surface. Brush with olive
oil. Top with another sheet of phyllo, brush with olive oil. Top with a
third sheet of phyllo.
Spread the vegetable mixture evenly over the stacked phyllo sheets and roll
up in pinweel fashion. Bake for 15-20 minutes in a 325 degree preheated
oven.
FOR THE SAUCE: Melt the butter in a saucepan. Slowly add the flour and cook
over low heat for 3-4 minutes, stirring constantly.
Slowly whisk in the milk and continue to cook for 3 additional minutes or
until thick. Slowly whidk in the Gruyere, stirring constantly until cheese
is melted. Add spices and mix well. Remove from heat immediately.
PRESENTATION: Slice vegetable 'log' into 1" slices. Ladle sauce on plate.
Place vegetable roulade in center of plate. Garnish with fresh diced
vegetables.
Recipe courtesy of, "All About Beer Magazine." Typed in by: Roy Olsen
<roy@indy.net> <http://www.indy.net/~roy/>
Posted to MM-Recipes Digest V3 #348
From: roy@indy.net (Roy)
Date: Fri, 20 Dec 1996 09:27:37 -0500
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”