Roasted Vegetable Tureen En Croute - Recipe - CookingDistrict.com
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Roasted Vegetable Tureen En Croute

Vegetarian in nature, but not Vegan. A good Pate dough or Pate Brisee should be used in the mold. Marinated vegetables and a decent cream cheese, goats Milk Cheese or Boursin will deliver great results.
Primary Method: Roasting
Yield:
1 loaf
Portion Size:
2.5 oz
Portions:
20
Step 1
1 lb asparagus, trimmed • blanch & shock
1 each eggplants • half pd & sl lengthwise
1 each large carrots, peeled
20 as needed cremmni mushroomscaps • ends tr'ed, gills removed
1 lb cauliflower florets • trimmed flat sided
1 each red or yellow peppers • trimmed & seeded
 zuchinni squash • trimmed & sl lenghtwise
1 cup yellow onion • julienne
1 cup shallots • sliced 1/2" thick
1 cup balsamic vinegar
1/3 cup olive oil
3 tbsp garlic puree
1/4 cup chives, chopped
 s & p tt • as needed
Wash & prep all vegetables being used, place each group of veg in a non reactive bowl or dish. Assemble marinade, adjust seasoning.

Place marinade in the first bowl, fold vegetables in and drain into the next bowl, repeat until all of the vegetables have had a chance catch the flavor.

Onions & Shallots can be done together to save time & space

Place the marinated vegetables in individual groups in a hot & oiled roasting pan, return pan to a 450 F oven for about 15 minutes or until the onions are clear and some color has developed.

Chill in an ice bath or place in blast chiller to stop any cooking. Reserve for assembly.F F
Step 2
1 pkg boursin cheese • whipped
Place whipped cheese in pastry bag with a plain tip.
Step 3
 pate dough
Make dough the day before and chill over night.

Divide dough in two, roll out 3/8th inch thick, cover with a cloth or parchment & refrigerate till final assembly.
Step 4
 pate dough • rolled & chilled
 roasted vegetables
 unflavored gelatin
 whipped boursin
Slice vegetables with a Mandolin or use an electric slicer. Marinate each vegetable separately, roast them the same way, as time will vary with each.
Notes
Any combination of vegetables can be used, the mushrooms are trimmed so that they touch in the mold, (shoulder to shoulder) near the top. The zucchini's and yellow squash are trimmed and sliced lengthwise on a mandolin, as are the Aubergine. This is done so the mold can be lined with the similar vegetables.
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