Ingrédients pour This Napoleon Rules
- Fennel
- Carrots
- Russet Potato
- White Onion
- Garlic Cloves
- Oil
- Salt
- Fresh Cracked Pepper
- Olive Oil
- Button Mushrooms
- Garlic Clove
- Green Peppercorn
- Butter
- Flour
- Chicken Stock
- Milk
- Monterey Jack Cheese
- White Wine
- Puff Pastry Sheets
- Egg
- Poppy Seed
- Sesame Seeds
- Garlic Salt
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Comment préparer This Napoleon Rules
- Preheat oven to 375°F (190°C).
- **Roast the Vegetables:**
- In a large oven-safe skillet, combine the following vegetables in a single layer: 1 medium red onion (thinly sliced), 1 medium yellow bell pepper (thinly sliced), 1 zucchini (thinly sliced), 1 cup broccoli florets, 1 cup Brussels sprouts (halved), 1 cup carrots (sliced).
- Drizzle with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
- Roast for 45 minutes, stirring every 10-15 minutes, until vegetables are tender and slightly caramelized.
- **Prepare the Mushroom Green Peppercorn Sauce:**
- In a large pan, heat 2 tablespoons olive oil over medium heat. Add 1 pound cremini mushrooms (sliced) and sauté for 5 minutes, seasoning with salt and pepper to taste.
- Add 4 cloves minced garlic, 1 tablespoon green peppercorns, and 2 tablespoons butter. Toss for 1 minute.
- Sprinkle 2 tablespoons all-purpose flour over the mushrooms and stir to create a roux.
- Gradually whisk in 1 cup chicken stock until slightly thickened.
- Stir in 1/2 cup milk, 1/2 cup grated Gruyere cheese and simmer over low heat, stirring occasionally, until the vegetables are almost done and ready for assembly.
- **Prepare the Puff Pastry:**
- On a greased baking sheet, place 8 (4-inch) squares of puff pastry.
- Pierce each square several times with a fork.
- Brush with an egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with sesame seeds and a pinch of salt.
- Refrigerate the puff pastry for 25 minutes while the vegetables roast.
- Bake the puff pastry for 20 minutes, or until golden brown and puffed.
- **Finish the Sauce:**
- Transfer roasted vegetables to a bowl and cover with foil to keep warm.
- Place the roasting pan on the stovetop over medium-high heat.
- Add 1/4 cup dry white wine and scrape up any browned bits from the bottom of the pan. Reduce the wine to about 1/4 cup.
- Strain the wine reduction and stir it into the mushroom sauce. Stir in 2 tablespoons chopped fresh parsley.
- **Assemble and Garnish:**
- Place one puff pastry square on each plate.
- Top with 1/4 of the roasted vegetables.
- Pour sauce over the vegetables.
- Top with another puff pastry square.
- Garnish with fresh fennel fronds.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
27g
Fat
101g
Carbs
29g
