Vermont Root Vegetable Empanada with Maple Adobe Sauce

Purée:

Blend in a Mixer the cooked Cauliflower, Squash, sweet potato, and parsnip, ½ cup caramelized onion with ¼ cup of butter and ½ tsp of salt and pepper. Add 2 cups of Goat cheese.

Dough:

Mix 4 cups of flour, 2.5 cups of butter and 1 cup of Fat Free Milk. Roll out the dough and cut out 2 inch circles, lay on parchment paper.

Sautee filling:

Finely dice ½ cup, parsnip, onions, carrots, celery, and mushroom, sauté in olive oil until caramelized. Add seasoning 1 teaspoon of crushed garlic. ½ sage, thyme, basil, and Salt and Pepper to taste

Maple Adobe Sauce:

Add 3 Cups of Vermont Maple syrup to a hot pan, as liquid comes to a boil add ¼ cup of butter, ¼ cup of cream, and ¼ cup of adobe sauce to taste.

Prepare:

Take sauté filling and 1/3 of the puree mix together. Scoop a spoonful into the pie dough cut outs and seal the empanada with a fork. Lightly egg wash them with a brush, and place a thin slice of fresh goat cheese on the top. Bake at 350 for 15 minutes rotating them halfway.

Using the remaining portion of the Puree, heat in saucepan, and spoon a small portion onto the plate. Place the empanada on the plate and drizzle the Maple Adobe sauce on top. Garnish.