This is a variation of a recipe in Deborah Madison’s Vegetarian Cooking for Everyone. I like to serve this with a simple green salad.
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 1/2lbs. butternut squash, peeled and cut into 1″ cubes
- 2 beets, peeled and cut into 3/4″ cubes
- 1 celery root, peeled and cut into 3/4″ cubes
- 16 shallots, peeled and halved
- 5 carrots, peeled and sliced into 1″ pieces on the diagonal
- 12 Brussels sprouts, trimmed and halved
- 1 Tbsp. thyme leaves
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1 sheet (about 14oz.) frozen puff pastry, thawed
- 2 Tbsp. butter
- 1 small onion, peeled and diced
- 1 cup cream
- 1/2 cup chopped parsley, tarragon and thyme
- 1 egg, beaten
- Heat oil and butter in a large sauté pan. Add butternut squash, shallots, celery root and beets. Saute until lightly browned, about 5 minutes.
- Add carrots and Brussels sprouts and continue to saute another 3 minutes. Add thyme and season with salt and pepper.
- Lower heat, cover and cook until vegetables are soft but still a little firm, about 15 minutes.
- Meanwhile, melt butter in a small saucepan. Add onion and sauté until soft. Add heavy cream and herbs. Bring to a boil and let cook until heavy cream has reduced by half.
- Preheat oven to 425° F. Butter a gratin dish* large enough to hold all the vegetables. Roll out the puff pastry until it is about 1/4″ thick. Cut it to fit the dish. If there is extra, cut out small shapes to put on top of the pastry.
- Place vegetables in the gratin dish. Mix with cream. Cover with puff pastry. Brush the puff pastry with egg. Put the dough cutouts on top and brush with egg.
- Bake in oven for 12 minutes. Lower heat to 350° F and bake another 10-15 minutes, until pastry is browned and vegetables are bubbling.
* Note: for a nicer presentation, you can serve this in individual gratin dishes.