RING AROUND THE VEGGIES (SALLYE)

Ring Around The Veggies (sallye) Recipe

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sallye bates

By
@grandedame

Another wonderful way to serve vegetables to your family and friends.

Thank you, Julee Rosso (Silver Palate) for the basic recipe that I tweaked to suit our tastes.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • PUFF PASTRY INGREDIENTS

  • 1/2 c
    all purpose flour
  • 2 Tbsp
    all purpose flour
  • 1/4 tsp
    salt
  • 3/4 tsp
    freshly ground pepper
  • 4 Tbsp
    unsalted butter cut in pieces
  • 2 large
    eggs
  • 1/2 c
    finely minced chives
  • 2/3 c
    boiling water
  • VEGETABLES **

  • 2 c
    chicken or vegetable broth
  • 1 Tbsp
    olive oil
  • 1 c
    small pearl onions
  • 2 c
    baby carrots
  • 2 c
    tiny fingerling potatoes
  • 1 lb
    fresh sugar snap peas
  • 2 small
    zucchini, sliced thin
  • 1 pt
    cherry or grape tomatoes
  • 2 Tbsp
    finely shredded fresh basil
  • 1 can(s)
    black beans rinsed & drained
  • 1 pinch
    salt & pepper
  • 1 Tbsp
    finely chopped chives

How to Make RING AROUND THE VEGGIES (SALLYE)

Step-by-Step

  1. **You can substitute or add other vegetables if you desire.

    Preheat oven to 400ยบ F.

    Wash and dry all vegetables and set aside

    Slice zucchini into thin slices and set aside

    Sketch 6 each 3" circles on a sheet of parchment paper.

    Line a large baking sheet with this parchment paper and set aside (if you don't have a large baking sheet, use two smaller ones)
  2. TO MAKE PASTRY RINGS:

    Sift the flour, salt and pepper onto a piece of waxed paper

    In a medium heavy saucepan, bring 2/3 cup water to a boil, add butter pieces and stir until butter is melted and mixture returns to a boil

    Remove from heat and with wooden spoon mmediately beat in the flour mix all at once.

    Return to medium high heat and stir constantly until the mixture pulls away from sides of pan and a thin film of flour forms on the bottom of the pan

    Remove from heat and using wooden spoon, beat in eggs one at a time. Make sure first egg is well
    blended into mixture before you add second egg.

    Beat until mixture is well blended, then fold in chives.
  3. Now you are ready to make the rings.

    Using the sketches on the parchment paper as a guide, drop 1 teaspoon of pastry mix onto the circle until you have 6 complete circles. Make sure each spoonful you drop lightly touches the ones beside it so you will have a continuous ring.

    Place in oven and bake 35 minutes or until the pastry is well risen and golden brown.

    CAUTION: DO NOT OPEN OVEN DURING THE FIRST 25 MINUTES OR PASTRY WILL SINK.

    Remove from oven and place on wire rack to cool
  4. COOKING VEGETABLES:

    While pastry is cooking, prepare the vegetables.

    In large heavy skillet, bring the broth and olive oil to a boil over medium heat.

    Turn heat to medium and cook vegetables in this order:

    Add onions, carrots and potatoes to broth and cook for about 10 minutes (until fork tender)
    Remove with slotted spoon to a warm bowl

    Add zucchini to broth and cook for about 3 minutes, remove to warm bowl with other vegetables

    Add snap peas, black beans and tomatoes to broth and cook for about 1 minute

    Put all vegetables back into broth, add salt and pepper, chives and basil and gently mix. Remove from heat and set aside.
  5. SERVING:

    Place one ring each on 6 separate serving plates or shallow bowls.

    Spoon vegetable mixture into center of ring.

    Note: For the best presentation, the rings should appear to be overflowing with vegetables

    Sprinkle with fresh basil leaves

    Serve immediately.

Printable Recipe Card

About RING AROUND THE VEGGIES (SALLYE)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy




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