Assembling Roasted Jerusalem Artichoke and Pumpkin Knish
2 sheets puff pastry, chilled Roasted Jerusalem artichoke and pumpkin filling
1 egg whisked with a little cream for egg wash
4. Roast Jerusalem artichokes, pumpkin and garlic in the oven until golden brown on the outside and tender on the inside. Rotate trays half way through cooking, tossing vegetables to ensure even cooking. Approximately 15 minutes for the Jerusalem artichokes and 40 minutes for the pumpkin and garlic. Remove from oven and set aside to cool. 5. While the vegetables are in the oven, heat remaining olive oil and butter in a large sauté pan over medium high heat. 6. Add onions to the pan, season with salt and pepper and sauté. Once the onions have soſtened, add sage. Sauté until golden and onions are completely tender, stir to incorporate and remove from heat. 7. Place roasted Jerusalem artichokes and pumpkin in a large bowl. 8. Squeeze roasted cloves of garlic in bowl. Roughly puree with a potato masher. 9. Add caramelized onion, Parmigiano
Photography by Geoff George
Reggiano and cream to the bowl, fold the ingredients together. 10. Taste and adjust seasoning if desired and set aside until assembling knishes.
Toasted Pumpkin Seeds
Reserved pumpkin seeds 2 tbsp olive oil 1 tsp nutmeg, freshly ground 1 tsp kosher salt 2 tsp black pepper, freshly ground 1. Preheat oven to 375˚F and prepare a bak- ing tray with parchment paper. 2. Clean, rinse, drain and pat pumpkin seeds dry with a towel. 3. Toss seeds with olive oil, salt, pepper and nutmeg. 4. Distribute seeds evenly on a baking tray and toast in the oven until golden, approx- imately 20 minutes. 5. Set aside until assembling knishes.
Toasted pumpkin seeds 1. Preheat oven to 375˚F and line a baking tray with parchment paper. 2. On a lightly floured surface, roll puff pastry sheets to a 1/4-inch thick. 3. Place filling along bottom of each pastry, brush bottom with a bit of egg wash and roll pastry to seal, tucking ends under. 4. Cut approximately four or six even pieces from each log, depending on desired size. 5. Brush with egg wash. Sprinkle with toasted pumpkin seeds. 6. Bake until pastry is golden, flaky and cooked through, approximately 30-40 minutes. 7. Serve hot, accompanying any homemade meal or salad.
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Miriam Streiman is a chef, recipe developer and stylist for TV food shows, event coordina- tor for Slow Food Toronto, and owner of Mad Maple Farm B&B in Creemore, Ont.
Winter 2011 friday night 37
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