When vegetarians strike – feed them.
Mise en Place | |||
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STAPLES | VEGGIES | ||
1 can | white beans | 1 medium | butternut squash, diced |
2 tbs | butter | 1 | carrot, diced |
2 tbs | flour | 1 stalk | celery, split, sliced thin |
2 cups | veggie stock | 1/2 | onion, minced |
1 | egg, lightly beaten | 1/2 bunch | kale, stems off |
1 | puff pastry | 2 cloves | garlic, minced |
1/4 tsp | pepper flake | ||
2 tbs | canola oil |
Equipment | |
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oven, at 375 | |
1 | skillet, mediun low |
1 | saute pan, mediun |
1 | casserloe dish |
Directions | |
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Step | Action |
1 | Roast squash 10 minutes |
2 | Meanwhile, sweat onions, carrots, and celery in skillet |
3 | Take skillet off heat, add kale and wilt |
4 | In saute pan, melt butter, whisk in flour, and cook till you’ve made a golden roux |
5 | Slowly whisk stock into roux to make sauce |
6 | Add squash and other veggies to casserole dish |
7 | Pour sauce over veggies |
8 | Top with puff pastry, cut a hole or two in top, and brush with egg |
9 | Bake 30 minutes, or until puff pastry is browned and puffed |
10 | let cool 15-30 minutes and serve |
Nice serve and eat dish for thanksgiving.
Categories: Mains