Heat oven to 425°F. Place carrots, parsnips and garlic in a small baking pan. Toss with 2 tablespoons olive oil and season with salt and pepper. Roast uncovered for 30 Minutes until golden and tender. Squeeze out garlic from skin and discard peel. Stir garlic into diced vegetable mixture. Set aside.
2
Heat remaining 2 tablespoons of oil in a large skillet over medium heat. Add diced onion and sauté until translucent. Add mushrooms and continue cooking until soft. Stir in spinach until heated through. Drain accumulated liquid and toss with diced carrot mixture. Add diced turkey pastrami and cool. Stir in eggs to combine. Season with additional salt and pepper as desired. Set aside.
3
Grease a 6-cup bundt pan. Preheat oven to 350°F.
4
Lay a wrap on your work surface and trim 1 inch off both sides of the circle, then trim 1” off top and bottom to make it square. Cut remaining piece into 3 long strips. Lay strips into bundt pan, making sure each one overlaps the previous one. Use all the strips.
5
Place vegetable filling into the lined pan and fold overhanging ends to cover the filling. Use trimmed pieces to completely co ver the filling. Bake for 40 Minutes, until wraps are golden and you see the filling bubbling out a bit. Remove from oven and cool.
6
Stir together olive oil and herb cubes until combined. Invert bundt pan onto a platter and remove. Brush with herb oil. Serve hot.
7
Tip: To make ahead, wrap bundt well in foil and Ziploc bag. Defrost completely and reheat for 10 Minutes in a 350°F oven. Brush with herb oil before serving.
Heat oven to 425°F. Place carrots, parsnips and garlic in a small baking pan. Toss with 2 tablespoons olive oil and season with salt and pepper. Roast uncovered for 30 Minutes until golden and tender. Squeeze out garlic from skin and discard peel. Stir garlic into diced vegetable mixture. Set aside.
2
Heat remaining 2 tablespoons of oil in a large skillet over medium heat. Add diced onion and sauté until translucent. Add mushrooms and continue cooking until soft. Stir in spinach until heated through. Drain accumulated liquid and toss with diced carrot mixture. Add diced turkey pastrami and cool. Stir in eggs to combine. Season with additional salt and pepper as desired. Set aside.
3
Grease a 6-cup bundt pan. Preheat oven to 350°F.
4
Lay a wrap on your work surface and trim 1 inch off both sides of the circle, then trim 1” off top and bottom to make it square. Cut remaining piece into 3 long strips. Lay strips into bundt pan, making sure each one overlaps the previous one. Use all the strips.
5
Place vegetable filling into the lined pan and fold overhanging ends to cover the filling. Use trimmed pieces to completely co ver the filling. Bake for 40 Minutes, until wraps are golden and you see the filling bubbling out a bit. Remove from oven and cool.
6
Stir together olive oil and herb cubes until combined. Invert bundt pan onto a platter and remove. Brush with herb oil. Serve hot.
7
Tip: To make ahead, wrap bundt well in foil and Ziploc bag. Defrost completely and reheat for 10 Minutes in a 350°F oven. Brush with herb oil before serving.
I think something is missing in the instructions here. I understand to line the bottom of the pan with the one cute up tortilla. But what do you do with the rest of them? It just fold the overlapping pieces. But that’s not helpful if I don’t know how to put them in to begin with. Maybe I am just not that smart.
I think something is missing in the instructions here. I understand to line the bottom of the pan with the one cute up tortilla. But what do you do with the rest of them? It just fold the overlapping pieces. But that’s not helpful if I don’t know how to put them in to begin with. Maybe I am just not that smart.
Hi
I’m sorry to hear you are having difficulties with this recipe. Please read the following in the instructions:
Lay strips into bundt pan, making sure each one overlaps the previous one. Use all the strips.