http://www.tastingtable.com/entry_detail/chefs_recipes/12497?media=print&printEntry=true&allowDraft=true
- INGREDIENTS
1 large yellow onion, quartered and sliced crosswise into ½- to ¾-inch-thick pieces
1 tablespoon kosher salt, divided, plus extra if needed
2 cups vegetable or chicken broth, divided
12 large garlic cloves, peeled, plus 2 garlic cloves, very finely chopped
6 medium carrots, peeled and sliced on a bias into ½-inch pieces
1 medium rutabaga, peeled and chopped into ½-inch cubes (about 4 cups)
1¼ teaspoons freshly ground black pepper, divided
¼ cup extra-virgin olive oil, divided
5 fresh thyme sprigs plus 2 teaspoons finely chopped fresh thyme, divided
2 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
½ medium head Napa cabbage, sliced crosswise into ½-inch-thick pieces (about 6 cups)
8 medium radishes, trimmed and quartered
1 large egg
1 sheet frozen puff pastry, thawed
Flaky salt
DIRECTIONS
1. Adjust an oven rack to the uppermost position (about 3
inches from the broiler element) and preheat the broiler to high. On a
rimmed baking sheet, add the onion in a single layer. Broil the onions
until they are charred, rotating the baking sheet midway through
cooking, 6 to 8 minutes (watch the onions closely, as broiler
intensities vary). Remove the baking sheet from the oven, sprinkle the
onions with ½ teaspoon of the salt and pour 1 cup of vegetable broth
over the onions, then transfer the mixture to a medium bowl.
2. Reduce the oven temperature to 425°. To the baking sheet used for
the onions, add the 12 whole garlic cloves, the carrots, rutabaga, 1
teaspoon of salt and ½ teaspoon of pepper. Drizzle with 3 tablespoons of
the oil and toss to combine. Place the thyme sprigs on top. Tightly
cover the baking sheet with aluminum foil and roast the vegetables until
tender, about 30 minutes. Remove from the oven and discard the foil.
Use tongs to gather all of the roasted garlic cloves, then use a fork to
smash them into a paste.
3. In a small bowl, mash together the butter and flour. Heat a large,
deep, oven-safe skillet (cast iron works well) over medium-high heat
for 2 minutes, then add the remaining 1 tablespoon of olive oil. Stir in
about half of the cabbage and cook, stirring occasionally, until it
wilts, 1 to 2 minutes. Stir in the remaining cabbage along with the
radishes, the 2 cloves chopped garlic and the chopped thyme, and cook
until the cabbage is wilted completely and the garlic is fragrant, 2 to 3
minutes longer.
4. Stir in the remaining 1½ teaspoons of salt and ¾ teaspoon of
pepper, then pour in the remaining 1 cup of vegetable broth. Add the
roasted vegetables, mashed roasted garlic and onion-broth mixture and
bring to a simmer. Reduce the heat to medium and stir in the
butter-flour mixture, cooking until the sauce thickens slightly, 2 to 3
minutes. Turn off the heat, taste and adjust with more salt, if needed.
5. Whisk together the egg with a pinch of kosher salt. Place the puff
pastry on a cutting board and use a sharp knife to lightly mark the
dough with a crosshatch pattern, making sure you don’t slice all the way
through the dough. If your skillet isn’t oven-safe, transfer the
vegetables to a baking dish. Lay the piece of dough on top of the
vegetables in the skillet and lightly brush with the beaten egg.
Sprinkle with flaky salt and place the skillet in the oven. Bake until
the pastry is golden-brown, 18 to 20 minutes. Remove from the oven and
cool for 10 minutes before serving.
No comments:
Post a Comment