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Creamy Vegetables in Puff Pastry

From Italian Cooking and Living, August/September 2004

    1 large carrot, peeled and grated
    1 tablespoon olive oil, plus extra
    1/2 pound cremini mushrooms, quartered
    salt and freshly ground pepper
    1 cup frozen peas
    12 frozen pre-baked puff
    pastry shells
    5 tablespoons butter
    4 tablespoons flour
    11/2 cups milk
    freshly grated nutmeg
    12 parsley leaves for garnish
Preheat the oven to 400. Place the grated carrots in a bowl, and set aside. In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the mushrooms, and season with salt and pepper. Cover and cook for 10 minutes, or until the liquids are absorbed. Place in a bowl, and set aside. Meanwhile, bring a small pot of water to a boil. Add salt and the peas, and cook for 7 minutes, until tender but firm. Drain and place in a bowl. Drizzle with olive oil, and set aside. Turn off the oven. Arrange the shells on a baking sheet, and place in the oven until warmed through. Meanwhile, melt the butter in a pot over low heat. Add the flour, and cook for 1 minute, stirring constantly, until a smooth paste forms. Pour in the milk in batches, whisking with each addition. Season with salt and pepper, and add a pinch of nutmeg. When all the milk has been added, cook for 2 minutes, or until thick. Distribute the sauce among the bowls containing the carrots, peas and mushrooms. Remove the pastry shells from the oven, and fill with the creamed vegetables. Garnish with parsley. Serves 6

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The Magazine of La Cucina Italiana