Serve the surprise – Fennel, Carrot and Rosemary Puff Pastry Boxes

Fennel and Carrot Puff Pastry boxes

It is really about time I try to get back in the swing here on Lucullian, I obviously need to have a rigid posting schedule otherwise I just go on vacation. Well not really because I have actually been to Milan for this year’s first job but you know what I mean. Discipline. At least more of it. And I suppose I should make like so many other bloggers are doing now, showing the past year in photos but just the thought of deciding  what to include and going through archives makes my blood sugar level drop to zero. But if you want you can check in at the P2P blog to read some of my thoughts about the year 2010. And those of my fellow Plate To Page organizers as well, Jamie, Jeanne and Meeta all have inspiration to share with you!

Anyway, this is a dish I did some time ago, I like the concept of stuffing a puff pastry box with interesting edible, put on the lid, making it a surprise to those who are eating it. This time I choose to fill it with one of my favourite winter vegetable combinations: fennel and carrot baked in the oven with some fresh herb, a little honey and extra-virgin olive oil. 

Fennel and Carrot Puff Pastry boxes

FENNEL,  CARROT AND ROSEMARY PUFF PASTRY BOXES

puff pastry
fennel bulbs
carrots
rosemary, finely chopped
honey
salt
extra-virgin olive oil

 Cut the puff pastry in circles or squares; put the puff pastry on a baking sheet covered with parchment paper and begin with cutting out two circles of the same size. Then cut out a slightly smaller circle out of one of them. Put the ring on the other circle so that it forms a border and keep the smaller circle because that is the lid. Prick the bottom of the box with a fork to avoid that it blows up when baking. Continue with the other boxes in the same way and then bake in a pre-heated oven (200°C/390°F) until ready, it doesn’t take long.

 Slice fennel and carrots and then spread them out in an oven proof form, sprinkle salt and rosemary over and then drizzle honey and olive oil over it all. Bake in a pre-heated oven (200°C/390°F) until golden, around 20-25 minutes, sometimes even less.

 Put the vegetables into the puff pastry boxes, cover with the lids and serve.

Fennel and Carrot Puff Pastry boxes

L