Chef and Cookbook Author, Robin Asbell a dish for the vegetarians to enjoy on Thanksgiving that even meat lovers will love. This showy strudel gives the meatless diner a burnished and buttery centerpiece dish, that can be carved at the table in place of the turkey. Puff pastry should always feel cold to the touch when you are working with it, so if it gets too warm, refrigerate for a few minutes.
Roasted Vegetable, Gruyere and Sage Strudel
Serves 8, Makes 2 Strudels
3 tablespoons extra virgin olive oil
2 large onions, chopped
3 large parsnips, 4 cups peeled and cubed
2 large carrot, 2 cups cubed
1 1/2 cups cubed sweet potato
2 tablespoons fresh sage, chopped
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup parsley, chopped
1 1/2 cup Gruyere cheese, shredded
2 packages Pepperidge Farm puff pastry, thawed (You will have one extra sheet to re-freeze)
1 large egg,
sage leaves, for garnish
Preheat the oven to 400 F. Combine the vegetables in a large roasting pan and drizzle with olive oil. Add the sage, salt and pepper and toss to coat. Cover the pan tightly with foil, then roast for 25 minutes, uncover and stir, then cover again for 20 minutes. Let cool.
Transfer to a storage container and refrigerate overnight, or proceed.
When the vegetables are cooled, add the parsley and cheese.
Line a sheet pan (preferably one with no rim) with parchment paper. Preheat the oven to 400 F.
Lightly dust a counter with flour. Unfold a sheet of puff pastry and use a rolling pin to lightly roll, just to flatten the marks where it was folded. Place it on the counter with the longer side closest to you, parallel to the edge of the counter.
Arrange half of the vegetables in a line down the center, leaving bare the pastry on the sides, then fold the short edges in about and inch and fold the long sides over the vegetables and pinch to seal. Place seam side down on the baking sheet, leaving room for the second strudel. Repeat and place the second roll on the pan, with room between them..
Chill the roll while you cut the decorations. Whisk the egg with a teaspoon of water and get a pastry brush.
Place a sheet of pastry on the floured counter and use a sharp paring knife to cut 8 simple oval leaf shapes about 2 1/2 inches long and 3/4 of an inch across. (Then you can slice the strudel between the leaves for 8 pretty servings) Use the tip of the knife to incise the veins of the leaf in each one. Take the pastry roll out of the refrigerator and brush with egg. Place the leaves on top of the roll, as if they are draped across it. Brush with more egg. (re-wrap and freeze the remaining puff pastry for another use.)
Bake the 2 strudels for about 40 minutes, until the pastry is deep golden brown and puffed. if you under-bake, the pastry will deflate and become soggy.
Let cool for 5 minutes before transferring to a large platter. Garnish with sage sprigs, or as I did in the photo, slivered kale tossed with a little olive oil and salt.