Roasted Vegetable Cornucopias With Gravy

Total Time: 3 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 egg
• 1 (17 1/3 ounce) package prepared puff pastry
• 2 cups cauliflower florets
• 2 cups baby pattypan squash (or 1/2 lb cut into 1 1/2-inch chunks)
• 2 cups baby zucchini (or 1/2 lb cut into 1 1/2-inch chunks)
• 1 cup baby carrots
• 12 red pearl onions
• 6 ounces cremini mushrooms
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh marjoram, chopped
• 1 tablespoon fresh thyme, chopped
• salt, to taste
• pepper, to taste
• 3 tablespoons olive oil
• 2 onions, sliced
• 2 carrots, cut into chunks
• 4 ounces mushrooms, halved
• 3 garlic cloves, peeled and crushed
• salt, to taste
• pepper, to taste
• 1/2 cup white
• 4 sun-dried tomatoes, quartered
• 2 sprigs fresh marjoram
• 1 sprig fresh thyme
• 2 tablespoons flour

Recipe

• 1 make cornucopias: preheat oven to 425f degrees. spray 2 baking sheets with cooking spray.
• 2 fold 6 18"-long aluminum foil sheets into quarters. roll each one into a cone. bend the "tail" end of the foil cone, if desired.
• 3 in bowl, beat egg with 1 tbsp water and a pinch of salt. place 1 puff pastry on a lightly floured surface. gently pull the ends to stretch it to 10 inches wide. cut the pastry dough into twenty 1/2-inch strips. loosely wrap 1 of the strips around the pointed end of the foil cone. spiral the pastry strip around the cone, overlapping the edges as you wrap. add a new strip by brushing the end of the pastry strip with the egg wash to adhere. wrap the foil cone with 4 more strips of pastry, gluing with the egg wash as you wrap.
• 4 place the cones on their sides on the prepared baking sheet. brush the tops with the egg wash.
• 5 bake for 20-25 minutes, or until golden.
• 6 allow to cool before gently pulling the foil cones away from the cornucopias.
• 7 make the gravy: in a pan heat oil. add onion, carrot, mushrooms, garlic, salt, and pepper. cover. cook 1/2 hour, or until soft, stirring occasionally.
• 8 uncover, increase the heat to medium, and cook 7-10 more minutes, or until browned and carmelized. add . simmer 2-3 minutes or until 2/3 of the liquid is evaporated. stir in sun-dried tomatoes, marjoram, thyme,and 2 1/2 cups water. reduce heat. simmer for 30 minutes. strain into a large measuring cup.
• 9 heat 1 tablespoon of oil over medium heat. add flour and cook until the flour turns golden (about 5 minutes). whisk in the strained vegetable liquid. cook 3-5 minutes, stirring constantly until thickened.
• 10 make the vegetables: preheat the oven to 450f degrees. toss all the vegetable ingredients (cauliflower, squash, zucchini, carrots, pearl onions, mushrooms, olive oil, sage, marjoram, thyme, salt and pepper) in a large bowl and mix together.
• 11 spread the vegetable mixture on a large baking sheet. roast 30-35 minutes, or until brown and tender, turning every 10 minutes.
• 12 assemble cornucopias: toss the vegetables with the gravy and fill the cornucopias.