Roasted Cauliflower Parsnip And Leek Filling For Crepes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
• Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
• Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F.
• In a small pot, combine the 1/4 cup plus 2 tablespoons reserved garlic-pepper oil and the lemon pepper seasoning. Heat over low heat until just warm. Remove from the heat and let sit for 10 minutes to allow the lemon pepper seasoning to infuse the oil.
• Cut the large thick stems off the head of cauliflower. Break the head up into small florets. Slice the potatoes and parsnips in approximately 1-inch thick pieces. Place all the vegetables into a large bowl, add the half the seasoned oil, and toss to coat. Add the remaining oil and toss again. Transfer to 2 baking sheets and roast until lightly brown and tender, 35 to 40 minutes. If the vegetables start to brown too quickly, loosely cover with foil. Transfer to a serving bowl.

Steps:

• Place a roasting pan in oven and preheat to 425 degrees. Place cauliflower in a large bowl. In a separate bowl, mix 3 tablespoons butter, the olive oil, pepper and mustard. Drizzle about two-thirds of mixture over cauliflower; mix well. Sprinkle with 1 1/2 teaspoons salt.
• Spread cauliflower evenly in heated roasting pan and bake for 10 minutes. Meanwhile, halve leeks almost to root end, leaving root end in one piece. In a large bowl, combine leeks, parsnips, remaining 1 teaspoon salt and remaining butter-oil mixture. Mix well. Turn cauliflower over in pan, then add parsnips and leeks. Roast for 20 minutes, turning vegetables halfway through. Reduce heat to 325 degrees and roast until golden brown and tender, 20 to 30 minutes.
• Transfer vegetables to a cutting board and chop into 1/4- to 1/2-inch pieces. Set aside. In a medium bowl, combine egg yolks and cream or milk and set aside.
• In a small saucepan, bring broth to a simmer. In another small saucepan over medium-low heat, whisk remaining 3 tablespoons butter with flour. Continue whisking for about 3 minutes; mixture should bubble gently but not brown. Remove from heat and slowly add broth, whisking to incorporate. Continue until all broth is used and sauce is smooth and creamy. Return to low heat and cook until slightly thickened, 2 to 3 minutes. Whisk into bowl of egg yolks and cream. Return to pan over medium-low heat just until steaming, 2 to 3 minutes; do not boil. Reserve 1 cup sauce for garnishing filled crepes. Add chopped vegetables to remaining sauce.

Steps:

• In a large mixing bowl, combine flours and salt. Add eggs and mix well. Gradually add milk and 1 1/4 cups water, whisking vigorously to prevent lumps. Add butter and whisk until smooth. (Alternatively, these ingredients may be combined in a blender and processed for 1 minute.) Cover and refrigerate for at least 1 hour. Stir well before using.
• Place a baking sheet in oven and heat to 175 degrees. Dampen a dish towel with warm water and set aside. Using a brush or paper towel, lightly oil a 6- to 8-inch lightweight skillet or crepe pan. Place over medium heat. When pan is warm, lift from heat and wait 3 seconds, then pour in 1/4 cup crepe batter while tilting pan so batter coats bottom evenly. Return to heat. Cook until lightly browned underneath, about 2 minutes. Turn and cook other side about 1 minute. (First crepes may tear and need to be discarded.) Place finished crepes on baking sheet in oven and cover with damp towel.
• To fill crepes, remove from oven. Raise oven temperature to 350 degrees. Place one crepe on a plate (replace towel on others), and spread about 3 tablespoons filling across one end. Roll end just enough to enclose mixture. Fold in two sides of crepe, then continue to roll. Place filled crepes in a baking dish just large enough to hold them. Pour a portion of filling's sauce over top and place in oven 15 to 20 minutes, or until warmed through. Serve immediately.

Steps:

• Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
• Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
• Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
• With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
• Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.