Title: Savory Vegetable Envelopes
Categories: Vegetable Check
Yield: 12 Servings

2	c	Turnips, (1 lb) cut in 1/2" cubes
4	tb	Plus 1/2 cup olive oil
2	c	Butternut squash, peeled cut in 1/2" cubes
2	c	Sweet potatoes or yams peeled, cut in 1/2" cubes
2	tb	Garlic, chopped
1 1/2	tb	Thyme, chopped or
2	ts	Dried thyme
2	lg	Onion(s), chopped
1/4	c	Parsley, chopped
3	tb	Pure maple syrup
1/4	ts	Ground ginger
1/2	c	Butter (1 stick), melted
12		Sheets phyllo dough fresh or frozen, thawed

Preheat oven to 350F. Toss turnips with 2 tbs oil on large baking sheet to coat well. Bake 10 minutes. Add squash, sweet potatoes. garlic and thyme and toss to coat with oil. Add salt and pepper to taste. Bake until vegetables are tender, turning occasionally with large spatula, about 25 minutes. Transfer vegetables to a medium bowl.

Meanwhile, heat 2 tbs oil in heavy large skillet over medium-high heat. Add onions. Cover and cook until onions are golden brown, stirring often, about 15 minutes. Add onions to vegetables. Mix in parsley, maple syrup and ginger. Add salt and pepper to taste. Cool completely.

Stir cup oil in small bowl to blend. Lightly brush 2 heavy large baking sheets with oil mixture. Place 1 phyllo sheet on work surface with 1 short end at bottom (keep remaining phyllo covered with plastic wrap and damp kitchen towel). Lightly brush phyllo sheet with oil mixture; place generous 1/3 cup filling 1 inch from bottom in middle of sheet. Fold right long side over filling, then fold left long side over, forming rectangle about 4 inches wide by 18 inches long. Brush lightly with oil mixture. Using spatula as aid, lift section with filling and fold over snugly so that filling section lies atop next 4 inches of pastry strip. Brush lightly with oil mixture. Continue to fold filling section over until end of phyllo strip is reached, forming 4-to-5-inch envelope. Brush lightly with oil mixture. Repeat with remaining phyllo sheets and filling, forming 12 envelopes. Arrange 6 envelopes on each prepared baking sheet. Can be prepare 1 day in advance. Cover tightly and chill.

Preheat oven to 425F. Bake uncovered until golden and crisp, about 20 minutes. Transfer to platter and serve.

Bon Appetite March 1995 Shared by: Diane Lazarus, Mar/95.

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