Tired of holiday carb-loading? This season, trade in tradition for lighter, brighter, and more daring side dishes
To make roasted beet & cauliflower mousse:
- Preheat oven to 375ºF. In a roasting pan, rub beets and cauliflower with olive oil and 1 teaspoon sea salt. Add thyme and 4 tablespoons water. Roast for 35 minutes. Let cool for 10 minutes.
- In a blender, combine vegetables with heavy cream and goat cheese. Blend until smooth and thick. Place atop zucchini puff pastries.
To make zucchini puff pastry dough:
- Combine grated zucchini and 3 tablespoons water in a blender. Blend until smooth.
- In a mixing bowl fitted with a dough hook, combine bread flour and 1 teaspoon salt. Very slowly, add in zucchini mixture until dough bowl forms. Shape into a ball. Let rest for 10 minutes.
- Flatten butter into a disc (approximately 5 inches in diameter) between two sheets of parchment paper. Refrigerate until firm.
- On a lightly floured surface, roll dough into a ½-inch thick rectangle. Place the butter disc in the center, folding each side of the dough over top. Once again, roll dough into a ½-inch thick rectangle, assuring the butter does not break through the sides.
- Fold dough into thirds again, then roll into a rectangle, just as you did in the previous step. Periodically sprinkle dough with flour to keep from sticking.
- Rotate dough 90º. Roll into another rectangle, then refrigerate for 5 minutes to allow the butter to firm up again.
- Repeat steps 5-6 two more times.
- For the last time, roll dough out to ¼-inch thickness. Cut into desired size.
- Bake dough at 375ºF for 12 minutes, or until golden brown. Dough will rise and create flaky layers.
Chef’s note: If a flatter dough is desired, “dock” dough with a fork several times prior to baking. This will allow the air to escape.
Omni William Penn Hotel, 530 William Penn Place, Downtown. 412.281.7100.