lately i've been trying to prepare vegetarian dishes at least once a week. not because we are thinking of going veg, but because the health benefits are undeniable. it's fun to come up with vegetarian recipes that are unique and aren't boring...it feels like they've all been done before, you know? i'm not sure this is an original, but it's certainly tasty, and couldn't be simpler. it makes for an elegant preparation, so it would be well suited to a dinner party if you are hosting vegetarians.
1 onion, chopped
1 pint mushrooms, cleaned and chopped (i used cremini)
half a butternut squash, chopped into 1" cubes
3 carrots, chopped into 1" cubes
2 large (or 3 medium) parsnips, chopped into 1" cubes
2 yukon gold potatoes, chopped into 1" cubes
olive oil salt and pepper
thyme (on the stalk)
6 puff pastry rounds
half a log (or one ball) of goat cheese
directions: preheat the oven to 425 degrees. place all of the chopped vegetables onto a baking sheet and lightly coat with olive oil, salt and pepper to taste, and then top with several (6 or 7) stalks of thyme. the leaves will fall off of the stalks in the oven, so you don't need to remove them unless you really want to.
on a second baking sheet, lay out the puff pastry rounds, pop these and the veggies into the oven and cook for about 15 minutes, and then turn the veggies with a spatula. you may need to remove the puff pastry at this point, but follow the package instructions for that. continue cooking the veggies for 10 to 15 more minutes, or until soft, and just beginnning to brown. to assemble, cut the pastry in half (or peel apart the layers) and place goat cheese on the inside of the bottom piece, then top with veggies, and then another layer of goat cheese, and then put on the pastry "lid". you can add more veggies to the plate to supplement. enjoy!
notes: there is nothing more seasonal than roasted root vegetables in the winter. they are wholesome, delicious, and enjoyed by all. they pair particularly well with the goat cheese, and who doesn't love puff pastry!?