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LUX APPROVED

Vegetables Wellington

INGREDIENTS: For the Roasted Carrots: 1 1/2 pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled Kosher salt and freshly ground black pepper 3 sprigs fresh thyme 2 tablespoons extra-virgin olive oil For the Mushroom Duxelles: 12 ounces cremini mushroom, roughly chopped

For the Cashew-Bean Mixture: 1 pound raw cashews 1 quart Hearty Vegetable Stock 1 (15-ounce) can cannelini beans, drained and rinsed 3 tablespoons extra-virgin olive oil 8 ounces shiitake mushrooms, caps only, thinly sliced 1 medium leek, white and light green parts only, finely chopped 1 stalk celery, finely diced

3 tablespoons extra-virgin olive oil

2 medium cloves of garlic, minced

1 medium shallot, finely chopped

1/2 cup toasted sunflower seeds

2 medium cloves garlic, minced 1 tablespoon soy sauce 1/4 cup bourbon

1/2 cup toasted pumpkin seeds (pepitas) For Assembly: 1 (1-pound) package frozen phyllo dough, thawed

1 cup Japanese-style breadcrumbs

Extra-virgin olive oil as needed

1/2 cup Smoked Mushroom Bacon

Coarse sea salt

2 tablespoons maple syrup

For the Gravy:

1/4 cup minced fresh parsley leaves 1/4 cup minced fresh tarragon leaves 1/4 cup minced fresh chives 1/4 cup minced fresh chervil leaves (optional)

3 tablespoons extra-virgin olive oil 3 tablespoons flour 1 quart Hearty Vegetable Stock 1 tablespoon soy sauce 2 sprigs thyme and 2 bay leaves

URBANLUX

Profile for Urban Lux Magazine

URBAN LUX MAGAZINE - THE 2015 LUX LIST ISSUE  

Deborah Cox graces our LUX LIST cover as we prepare to bring the year to a close and celebrate once again a prestigious ensemble of leaders...

URBAN LUX MAGAZINE - THE 2015 LUX LIST ISSUE  

Deborah Cox graces our LUX LIST cover as we prepare to bring the year to a close and celebrate once again a prestigious ensemble of leaders...

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