Roasted Winter Vegetable Baklava

Name: Roasted Winter Vegetable Baklava
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Middle Eastern
Ingredients: 227 grams carrots (3 medium), sliced diagonally 1/3 inch thick; 79 milliliters chopped dill; 59 milliliters fine dry plain bread crumbs; 2 mediums fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick; 177 milliliters olive oil, divided; 1 large onion, halved and sliced; 340 grams parsnips (3 medium), sliced diagonally 1/3 inch thick; 12 inch sheets (17-by 12-inch) phyllo sheets, thawed if frozen; 57 grams 1/2 cup walnuts , toasted; 158 milliliters water; 454 grams Yukon Gold potatoes

The recipe Roasted Winter Vegetable Baklava could satisfy your middl eastern craving in approximately 75 hours. One portion of this dish contains around 8g of protein, 36g of fat, and a total of 508 calories. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. It is a good option if you're following a dairy free diet. A mixture of water, parsnips, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 425°F with racks in upper and lower thirds.

Equipment you will use

Oven

Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).

Ingredients you will need

Breadcrumbs

Walnuts

Nuts

Equipment you will use

Food Processor

Peel potatoes and slice 1/4 inch thick. Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Ingredients you will need

Vegetable

Potato

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes. Leave oven on with 1 rack in middle.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Add 1/3 cup water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 1/4 cup fennel fronds.

Ingredients you will need

Vegetable

Fennel

Water

Equipment you will use

Frying Pan

Combine all vegetables in 1 pan and toss with fennel fronds and dill.

Ingredients you will need

Vegetable

Fennel

Dill

Equipment you will use

Frying Pan

Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoon walnut mixture.

Ingredients you will need

Filo Pastry

Olive Oil

Walnuts

Wrap

Cooking Oil

Equipment you will use

Kitchen Towels

Plastic Wrap

Baking Pan

Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.

Ingredients you will need

Cooking Oil

Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in center of dish).

Ingredients you will need

Filo Pastry

Walnuts

Cooking Oil

Equipment you will use

Baking Pan

Spoon vegetables into phyllo shell. Fold overhang toward center over filling (it will not cover vegetables) and brush edge with oil.

Ingredients you will need

Vegetable

Cooking Oil

Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.

Ingredients you will need