Roasted Vegetable Cornucopias With Gravy Food

VEGETARIAN GRAVY

Steps:

• Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
• Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup, use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
• To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Melt the butter in another medium saucepan over medium heat. Add the sage leaves, and stir for 30 seconds; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
• Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.

ROASTED VEGETABLE CORNUCOPIAS WITH GRAVY

Steps:

• MAKE CORNUCOPIAS: Preheat oven to 425F degrees. Spray 2 baking sheets with cooking spray.
• 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.
• 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.
• Place the cones on their sides on the prepared baking sheet. Brush the tops with the egg wash.
• Bake for 20-25 minutes, or until golden.
• Allow to cool before gently pulling the foil cones away from the cornucopias.
• 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.
• Uncover, increase the heat to medium, and cook 7-10 more minutes, or until browned and carmelized. Add wine. 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.
• 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.
• 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.
• Spread the vegetable mixture on a large baking sheet. Roast 30-35 minutes, or until brown and tender, turning every 10 minutes.
• ASSEMBLE CORNUCOPIAS: Toss the vegetables with the gravy and fill the cornucopias.

VEGETARIAN GRAVY

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

VEGETARIAN GRAVY

Steps:

• Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.
• Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce.
• Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.