Roasted Vegetable Napoleon Recipe

  • 85 mins
  • Prep: 40 mins,
  • Cook: 45 mins
  • Yield: 4 servings

This stunning whole foods recipe for roasted vegetable napoleon is a gorgeous dish for entertaining or holidays. It can be served with Brown Rice Gravy or, for a more sophisticated presentation, a Red Wine Reduction Sauce. The various components of this dish can be made ahead of time and assembled for service.

What You'll Need

  • For The Parsnip Puree:
  • 3 Parsnips. peeled and cut into chunks
  • 2 medium Japanese yams, peeled and cut into chunks
  • 1 Bay leaf
  • 1 Shallot, chopped
  • 1 tablespoon extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • 2 cups steamed kale, collards, or other greens, chopped
  • 1 teaspoon olive oil
  • 1 Clove garlic, chopped fine
  • For The Napoleons:
  • 1 large butternut squash, (about 2 ½ pounds) peeled
  • 4 Portobello mushrooms
  • 1 tablespoon olive oil
  • 1 Shallot, chopped very fine
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Sea salt and freshly ground pepper to taste

How to Make It

  1. Preheat oven to 375’
  2. Place parsnips, yams, bay leaf and shallot in a saucepan and cover with water. Add a generous pinch of salt, bring to a boil, and cook until vegetables are very tender, about 20 minutes. Drain vegetables, reserving ½ cup of the cooking liquid, and discard bay leaf. Add olive oil to parsnip mixture, and puree with a vertical blender until creamy, adding cooking liquid 1 tablespoon at a time as needed. Season to taste and set aside.
  1. While parsnips are cooking, prepare greens: heat olive oil in a small sauté pan over medium flame and add garlic. Cook one minute, add greens, 1 tablespoon of water, and cook until water has evaporated, about 1 minute. Set greens aside.
  2. Slice the neck of the butternut squash into 8 ½ inch thick rounds. Reserve the hollow bulbous end for another use. Remove stems from the Portobello mushrooms and slice in half lengthwise. Mix together the olive oil, shallot, and herbs. Lightly brush squash, mushroom caps and stems with the oil mixture and season with salt and pepper. Lay the vegetables in a single layer on a sheet pan, and bake for 15 minutes, until mushrooms are nicely browned. Remove mushroom caps and pieces, and bake the squash an additional 10 minutes, until tender.
  3. Chop the mushroom stems and add them to the parsnip puree, along with the chopped greens. Stir gently to mix.
  4. When squash is cooked, place a small scoop of vegetable puree on 4 of the rounds. Top with a mushroom, then another scoop of vegetable puree. Finish with a second squash round.
  5. When ready to serve, bake the napoleons for 10-12 minutes, until heated through. Place each stack on an individual serving plate with a small pool of warm sauce underneath, and drizzle with additional sauce if desired.