Directions:
- MAKE CORNUCOPIAS: Preheat oven to 425F degrees. Spray 2 baking sheets with cooking spray.
- Fold 6 18 -long aluminum foil sheets into quarters. Roll each one into a cone. Bend the tail end of the foil cone, if desired.
- In bowl, beat egg with 1 tbsp water and a pinch of salt. Place 1 puff pastry on a lightly floured surface. Gently pull the ends to stretch it to 10 inches wide. Cut the pastry dough into twenty 1/2-inch strips. Loosely wrap 1 of the strips around the pointed end of the foil cone. Spiral the pastry strip around the cone, overlapping the edges as you wrap. Add a new strip by brushing the end of the pastry strip with the egg wash to adhere. Wrap the foil cone with 4 more strips of pastry, gluing with the egg wash as you wrap.
- Place the cones on their sides on the prepared baking sheet. Brush the tops with the egg wash.
- Bake for 20-25 minutes, or until golden.
- Allow to cool before gently pulling the foil cones away from the cornucopias.
- MAKE THE GRAVY: In a pan heat oil. Add onion, carrot, mushrooms, garlic, salt, and pepper. Cover. Cook 1/2 hour, or until soft, stirring occasionally.
- Uncover, increase the heat to medium, and cook 7-10 more minutes, or until browned and carmelized. Add wine. Simmer 2-3 minutes or until 2/3 of the liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme,and 2 1/2 cups water. Reduce heat. Simmer for 30 minutes. Strain into a large measuring cup.
- Heat 1 tablespoon of oil over medium heat. Add flour and cook until the flour turns golden (about 5 minutes). Whisk in the strained vegetable liquid. Cook 3-5 minutes, stirring constantly until thickened.
- MAKE THE VEGETABLES: Preheat the oven to 450F degrees. Toss all the vegetable ingredients (cauliflower, squash, zucchini, carrots, pearl onions, mushrooms, olive oil, sage, marjoram, thyme, salt and pepper) in a large bowl and mix together.
- Spread the vegetable mixture on a large baking sheet. Roast 30-35 minutes, or until brown and tender, turning every 10 minutes.
- ASSEMBLE CORNUCOPIAS: Toss the vegetables with the gravy and fill the cornucopias.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.82 Kcal (1209 kJ) | ||
| Calories from fat | 136.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 23% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 7% | |
| Sodium | 125.12mg | 5% | |
| Potassium | 827.2mg | 18% | |
| Total Carbs | 30.67g | 10% | |
| Sugars | 11.36g | 45% | |
| Dietary Fiber | 7.04g | 28% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 32.1mg | 179% | |
| Calcium | 118.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 77.79 Kcal (326 kJ) | ||
| Calories from fat | 36.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 23% | |
|---|---|---|---|
| Cholesterol | 5.51mg | 7% | |
| Sodium | 33.7mg | 5% | |
| Potassium | 222.8mg | 18% | |
| Total Carbs | 8.26g | 10% | |
| Sugars | 3.06g | 45% | |
| Dietary Fiber | 1.9g | 28% | |
| Protein | 1.79g | 13% | |
| Vitamin C | 10.7mg | 66% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 8.7mg | 179% | |
| Calcium | 32mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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