Real Recipes From Real Home Cooks ®

ring around the veggies (sallye)

Recipe by
sallye bates
Austin, TX

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.

yield 6 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For ring around the veggies (sallye)

  • 1/2 c
    all purpose flour
  • 2 Tbsp
    all purpose flour
  • 1/4 tsp
  • 3/4 tsp
    freshly ground pepper
  • 4 Tbsp
    unsalted butter cut in pieces
  • 2 lg
  • 1/2 c
    finely minced chives
  • 2/3 c
    boiling water
  • 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 sm
    zucchini, sliced thin
  • 1 pt
    cherry or grape tomatoes
  • 2 Tbsp
    finely shredded fresh basil
  • 1 can
    black beans rinsed & drained
  • 1 pinch
    salt & pepper
  • 1 Tbsp
    finely chopped chives

How To Make ring around the veggies (sallye)

  • 1
    **You can substitute or add other vegetables if you desire. Preheat oven to 400º 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.