Roasted Vegetable Mille Feuille with Red Wine Sauce

[Guest guest]

Hi here is a vegetarian vegetable pastry recipe. Kim from the fth list sent it

out and I figured out the Weight watcher points for it. The origional had way

to many points 14 points per serving yikes. So I put did some lower fat notes,

eliminating butter for sauteing and use water instead, and to eliminte butter

and oil for the veggie to be roasted. Just roast them plain. And without

changing anything else the recipe comes out to 5 points much more acceptable

Enjoy

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

ROASTED VEGETABLE MILLE-FEUILLE WITH RED WINE SAUCE

 

Recipe By : Mary Scott Morgan -- Lower Fat Notes by: Jennifer Hall

Serving Size : 4 Preparation Time :0:00

Categories : 5 Point >12 Point

Done By Dotties Calculator Meatless Dishes

Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

RED WINE SAUCE:

4 ounces butter

1 medium onion -- finely chopped

1 cup chopped celery

1 pint red wine

(must be pleasant tasting)

4 ounces prunes

1 pint water

1/2 tsp black peppercorns

1 sprig fresh thyme -- 1x10cm, 4 " long

1 bay leaf

3 tablespoons tomato puree -- or vegetable puree

2 teaspoons corn flour

2 tablespoons dried mushrooms -- cepes

(also known as porcini mushrooms)

snipped into very small pieces -- with kitchen scissor

3 teaspoons Tamari soy sauce -- Japanese soy sauce

freshly ground black pepper

ROASTED VEGETABLE FILLING:

1 ounce butter

1 tablespoon vegetable oil

1 red onion

4 1/2 ounces celeriac -- peeled and sliced

4 1/2 ounces carrots -- peeled and sliced

1 red pepper -- cored and sliced

4 1/2 ounces cauliflower -- bite size florets

4 1/2 ounces broccoli -- bite size florets

salt and freshly ground black pepper

4 1/2 ounces frozen phyllo dough

1 egg -- beaten to glaze

4 tablespoons parsley

chopped watercress -- to garish

 

Make the red wine sauce. Gently melt half the butter in a large heavy-based

pan. Add the onion and celery and cook gently until soft (about 10 minutes).

Add wine and prunes, and boil with lid off until reduced by half (about 30

minutes). Add water, peppercorns, thyme, bayleaf and vegetable puree or tomato

puree. Bring to the boil, and simmer with lid off for 30 minutes. Strain

through a sieve (use a conical sieve if you have one) pressing out as much of

the liquid as possible. Discard the solids. Return liquid to the pan. Mix the

cornflour with 2 tbsp cold water, and add to the pan together with the cepes and

the remaining 55g (2oz) butter. Stir over heat until the butter has melted and

the sauce is amalgamated and slightly thickened. Then cover and simmer very

gently for 15 minutes. Finally, stir in the Japanese soy sauce and season to

taste with freshly ground black pepper. Cook the pastry next. Pre-heat oven to

220ºC/425ºF/gas mark 7. Line a baking sheet with baking parchment. Cut pastry

into 4 equal pieces, place on the baking sheet and brush with beaten egg. Bake

until puffed and golden (7-10 minutes). Set aside. Prepare the roasted

vegetable filling. Turn the oven down to 200ºC/400ºF/gas mark 6. Gently melt

the butter and oil together. Place all the vegetables in a large bowl, drizzle

the butter and oil over them, and stir until evenly coated. Spread out on a

shallow roasting tray. Roast for 30 minutes, turning occasionally to ensure

even cooking. Heat 150ml (1/4 pint) of the red wine sauce in a large saucepan.

Add the roasted vegetables and the chopped parsley, and stir until evenly

coated. Slit the pastries in half, and fill with vegetable mixture. Garnish

with watercress, and serve the remaining sauce separately.

 

To get ahead: make the red wine sauce up to 3 days in advance and store in a

sealed food container in the fridge until required. Peel and chop the

vegetables the day before, sprinkle with water and store in a sealed food bag in

the refrigerator.

 

How to cheat: buy a ready-made red wine sauce suitable for vegetarians.

 

Shopping tip: Dried cep mushrooms (also known as porcini, boletus edulis, or

Penny Bun mushroom) are wild mushrooms with an intensely rich mushroom flavour.

They are available from most good supermarkets and delicatessens. Japanese soy

sauce (tamari) is available from most good supermarkets and health food shops.

It is a very useful seasoning in vegetarian cookery.

 

Makes 4 servings

 

RED WINE SAUCE

Makes: approximately 425ml (3/4 pint)

Preparation time: 30 minutes

Cooking time: 1 1/2 hours

 

TOTAL TIME

Preparation time: 1 hour, including sauce

Cooking time: approx 2 hours 10 minutes, including sauce

 

 

recipe by Mary Scott Morgan

 

Sent by: " Lester_Kim Sinclair " <sinclai

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Per serving: 650.5 cal, 36.1g fat, 8.3 fibre, 908mg sodium

 

Per serving ( using lower fat notes): 336.4 cal, 3.9g fat, 8.3g fibre, 615 mg

sodium

 

Per serving: 14.35 points

 

Per serving ( using lower fat notes): 5.40 points

 

LOWER FAT NOTES: You could probably eliminate the butter in the wine sauce, and

use a couple tablespoons of water to saute the onion and celery. You could

probably eliminate the butter and the oil when roasting the vegetables, just

spray the pan with non stick cooking spray first and it should work out fine.