Roasted Vegetable & Mushroom en Croûte

Bi-Rite Market

$59.99

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Description Ingredients Reheating Instructions

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

Butternut Squash, Gold Potato, Yam, Puff Pastry (Unbleached Enriched Wheat Flour [Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Unsalted Butter, Water, Sea Salt), Brussels Sprouts, Crimini Mushroom, Egg, Kale, Swiss Chard, Yellow Onion, Grapeseed Oil, Orange Juice, Oyster Mushroom, Lemon Juice, Heavy Cream, Sesame Oil, Parsley, Salt, Red Onion, Rice Bran Oil, Extra Virgin Olive Oil, Tamari (Water, Soybeans, Salt, Sugar, Corn Starch), Garlic, Lemon Zest, Pepper, Chili Flakes, Thyme, Liquid Smoke, Bay Leaves

Contains Dairy, Eggs, Gluten, Sesame, & Soy
Vegetarian

  • 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.