Vegetable Jalousie

This recipe is so delicious! It takes time to chop and prepare the vegetables, but cooking it is a breeze.

PUFF PASTRY You can follow the directions on the package. But, this is how I did it: After thawing, I opened up each sheet, and cut into 9 squares. I placed the squares on a stone and baked for 12 minutes at 400 degrees.







VEGETABLES
4 T butter  
2 leeks, chopped
2 t fresh thyme, chopped very small  
4 t fresh rosemary, chopped very small  
4 medium cloves garlic minced or crushed  
@ 2 C green beans, chopped
2 medium green peppers, chopped  
1 medium yellow pepper, chopped  
1 medium sweet red pepper, chopped  
@ 2 C asparagus, somewhat chopped  
1 pound baby bella mushrooms, sliced  
12 oz vegetable broth

In a large pan, melt the butter. Add the leeks (milder than onions) and garlic. Stir and saute for about 5 minutes on medium to low heat till slightly tender. Add green beans and cook for @ 5 minutes till they start to become tender. Now add the rest of the ingredients. Stir and cook @ 2 more minutes. (The vegetables should be softened, but still have a "bite" and retain their freshness.)



GRAVY
I made a gravy for this, but cannot give you exact proportions. It is very simple and very delicious. I never measure, and no doubt make it differently every time.

butter  
chickpea (garbanzo bean) flour  (provides the flavor that makes this gravy special)                                                                                   
water  
tamari (soy sauce)
little fresh rosemary, chopped fine (optional)

In a sauce pan, melt the butter. Add chickpea flour and whisk. It will be quite thick at this point and will pull away a bit from the pan.  Quickly start adding water little bit by little bit whisking all the while.   Add the water to desired consistency (actually a little thinner since it will thicken up).  Add a small amount of tamari (for flavor and saltiness) and the rosemary if desired.
TO SERVE: Cut the puff pastry in half horizontally. Open up and place on plate. Spoon vegetables on bottom half of pastry. Drizzle desired amount of gravy on top. Add salt and pepper to taste. Enjoy!

LINK for more information about chikpea flour.
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photos by me © 2009