Grand Root Vegetable Napoleon Recipe

Prepare the Root Vegetables

Peel and slice the beets, turnips, carrots, and parsnip into thin rounds. Blanch the Brussels sprout leaves in boiling water for 1-2 minutes, then immerse in ice water to preserve color.

Roast the Vegetables

Layer the sliced root vegetables in a baking dish, drizzle with olive oil, sprinkle with salt, and roast at 400°F (200°C) for 30-35 minutes or until tender.

Make the Custard

In a bowl, whisk together carrot puree, sheep cheese, eggs, cream, and salt until smooth. Pour into ramekins and bake in a water bath at 325°F (160°C) for 30-35 minutes until set.

Prepare Phyllo Dough

Melt the butter and mix with ground cardamom and espresso powder. Layer the phyllo sheets, brushing each layer with the butter mixture. Cut into squares and bake at 375°F (190°C) until golden brown, about 10-15 minutes.

Make the Beurre Blanc

In a saucepan, combine white wine and chopped shallots. Simmer until reduced by half. Add heavy cream and reduce again. Gradually whisk in cold butter until emulsified. Season with salt and white pepper.

Assemble the Napoleon

Layer the roasted root vegetables in a stack, add a layer of carrot sheep cheese custard in between, and top with Brussels sprout leaves. Serve with the beurre blanc sauce and sprinkle the phyllo dust on top.