Roasted Vegetable and Mushroom en Croûte

Bi-Rite Market


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Serve this as a gorgeous vegetarian centerpiece or savory side to accompany turkey, ham, or brisket. A seasonal mix of roasted sweet potato, mushrooms, greens, and potatoes are wrapped with puff pastry and baked until caramelized and golden brown. Includes a side of Brussels sprouts and butternut squash. As a serving suggestion, we recommend ordering a pint of the vegan Porcini Mushroom Gravy to go with it. -Sam M

Serves 4 to 6
38 oz

Yukon Gold potatoes (egg, salt, black pepper), yam, kale (sesame oil, garlic, chili flake, tamari), roasted mushroom (rice bran oil, salt, pepper, onion, orange, lemon, bay leaf, liquid smoke), thyme, Swiss chard, cream, puff pastry (enriched wheat flour, butter, cream, water); Brussels sprouts, butternut squash, parsley, rice bran oil, salt, pepper

Contains Dairy, Eggs, Gluten, Sesame, & Soy

  • Oven:  Remove from refrigerator 1 hour before heating to allow to come to room temperature. Transfer the contents of the package to a shallow oven proof vessel for reheating. Simply remove the plastic lid, gently remove the center piece, fill the bottom of the cooking vessel with the brussels sprouts and squash, then place the centerpiece on top. Loosely cover with foil. Reheat in a 325°F oven until heated through, roughly 60 minutes, or interior temperature reaches 165°F. Remove the cover for the last 20 minutes to crisp the pastry crust. Once the roast reaches desired temperature, remove from oven and let rest for 10 minutes before slicing into portions to serve.
  • Microwave: We do not recommend heating this item in a microwave as it will make the crust soggy and unappetizing.