Rosemary Roasted Vegetable Enchiladas with Goat Cheese & Pesto
For the vegetables
8 oz. Brussels sprouts, halved
3 medium carrots, chopped
2 medium parsnips, chopped
2 zucchini, cut into 1/2 inch circles
1 small yellow onion, chopped
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs fresh rosemary, leaves removed
Heat oven to 400° F. Place Brussels sprouts, carrots, parsnips, zucchini and onion on a baking sheet; toss with 4 tablespoons pepper. Sprinkle with fresh rosemary. Bake until tender, about 25 minutes; let cool.
For the sauce
1 cup loosely packed basil leaves
2 garlic cloves
2 tablespoons toasted walnuts
1/4 cup extra virgin olive oil, or more
1/4 cup freshly grated parmesan
Juice of 1/2 lemon "
Fresh ground pepper
1 cup Béchamel sauce (see below)
10 oz goat cheese, crumbled (about 1 1/2 cups)
Prepare the pesto by combining basil, garlic, walnuts and lemon juice in a food processor. Blend until smooth. With the motor running, drizzle in the olive oil and blend until smooth. Add Parmesan and pulse to combine. Check pesto for seasoning. If a thinner pesto is desired add additional oil. Whisk in Béchamel sauce. Serves 6.
Half of small onion, peeled
20 whole cloves
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1/4 teaspoon salt
white pepper to taste
1/4 teaspoon ground nutmeg
"Stud" the round side of the onion with the cloves. Place the onion in a medium saucepan and cover with milk. Bring milk to a simmer over medium low heat. Turn heat off and allow the milk to sit for 15 minutes. In another medium sauce pan melt butter over moderately low heat. Whisk in the flour and cook the roux, stirring, for 3 minutes. Remove the onion from the milk and pour over the roux in a stream, whisking vigorously until the mixture is thick and smooth. Season with salt, white pepper, and nutmeg and simmer over low heat for 10 minutes. Cover the surface with a buttered round of wax paper to prevent a skin from forming.
To assemble the enchiladas:
Place vegetable oil in a deep skillet. Heat to 350° F and fry 12 corn tortillas for 30 seconds each to soften. Drain tortillas on paper towels. (If using freshly made corn tortillas you can skip the flying step.) Place one tortilla on an ovenproof plate and top with one portion of vegetables. Top vegetables with 1 table-spoon goat cheese and 2 tablespoons sauce. Place another tortilla over first layer, place another portion of vegetables on tortilla and ladle 2 tablespoons sauce over this layer and top with 2 tablespoons goat cheese. Repeat this process until you have 6-plated enchiladas, each two layers high. Bake enchiladas at 400° F for 10 minutes or until cheese is melting and bubbling. Garnish each plate with sprig of cilantro. Makes about 3 cups.