This Napoleon Rules!

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 fennel, sliced into 8 wedges
• 2 medium carrots, peeled and quartered
• 1 large russet potato, peeled and cut into 12 wedges
• 1 large onion, peeled and cut into 8 wedges
• 4 garlic cloves, peeled and crushed
• 2 tablespoons oil
• 1/4-1/2 teaspoon salt
• 1/4-1/2 teaspoon fresh cracked pepper
• 1 tablespoon olive oil
• 8 ounces button mushrooms, sliced
• 1 garlic clove, minced
• 1 tablespoon green peppercorn
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock or 1 cup vegetable stock
• 1/2 cup milk
• 2 ounces monterey jack cheese, cubed (if you can find a mushroom jack that's very good)
• 1/2 wine
• 16 ounces puff pastry sheets (kineret pre cut 8 squares)
• 1 egg, wash
• 1/2 teaspoon poppy seed
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon garlic salt

Recipe

• 1 preheat oven to 375 degrees.
• 2 vegetables:.
• 3 place all the vegetable ingredients in one layer in an oven and stovetop proof pan. toss so it is well seasoned and oiled. roast for 45 minutes. stirring every 10-15 minutes.
• 4 mushroom green peppercorn sauce:.
• 5 in a large pan heat oil and add mushrooms stir fry for 5 minutes season to taste with salt and pepper. add garlic, green peppercorns, and butter tossing to coat for one minute. sprinkle flour over mushrooms to make a roux. add the chicken stock stirring till slightly thickened. add milk and cheese and simmer over very low heat. stirring till assembly of the dish.
• 6 meanwhile prepare puff pastry:.
• 7 place the 8 squares on a greased cookie sheet pan. pierce the squares with a fork making holes throughout. brush with an egg wash and sprinkle seeds and salt over each square. refrigerate till vegetables have roasted for 25 minutes. then bake for 20 minutes.
• 8 finish sauce:.
• 9 transfer cooked vegetables to a dish and cover with foil to keep warm.
• 10 place the roasting pan on stove top over medium high heat. add wine and scrap to remove all the flavor in the pan, reducing to a 1/4 cup. strain and stir into the mushroom green peppercorn sauce adding the parsley.
• 11 arrange:.
• 12 plate one pastry square, top with 1/4 of the vegetables pour sauce over the vegetables then top with another pastry square.
• 13 garnish with fennel fronds.