Vegetable Wellington

This dish is a healthy creation of the otherwise indulgent beef version that contains excessive butter and a pastry crust. The vegetable version is also quicker to cook. The result is fork tender vegetables in a light, yet flavorful, gravy sauce.

Ingredients: *Serves 6
2 large sweet potatoes, peeled
1 lb cremini mushroom
1 lb Brussels sprouts
1 medium yellow onion
1 large shallot, diced
2 tbs. olive oil
2 tbs. butter
1/4 c. flour
2/3 c. red wine
1/2 tbs. aged balsamic vinegar
2 bay leaves
1 tbs. fresh thyme, finely chopped
1/4 c. fresh flat-leaf parsley, finely chopped
3 c. chicken stock
salt and pepper, to taste
8 sheets filo dough
1 egg white plus 1 tsp. water, beaten

Directions:
Preheat oven to 400 degrees.

In medium Dutch oven, heat oil on stovetop on medium heat. Chop potatoes, mushrooms and onion into 1 inch pieces. Halve Brussels sprouts and dice shallot. Add vegetables and butter to pot. Cook for 10 minutes, stirring occasionally. Transfer vegetables to large bowl and set aside.

Return Dutch oven to heat and add wine, using whisk to deglaze bottom of pot. Add vinegar, bay leaves, thyme and parsley. Let simmer for 2 minutes. Add broth and simmer for 10 more minutes. Remove bay leaves.

Salt and pepper vegetables to taste. Add flour and stir until coated. Transfer to pot and remove from heat.

Prepare egg wash. Gently place filo sheets across top of Dutch oven, brushing with egg wash every 2 sheets. Finish crust by gently tucking under edges of dough and sealing with egg wash on rim. Transfer to oven for 30 minutes.

Serve hot in shallow bowls and enjoy.

Happy holidays friends and foodies alike!