Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, seasonal vegetable wellington. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Seasonal vegetable wellington is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Seasonal vegetable wellington is something that I have loved my whole life. They are nice and they look fantastic.
In a large skillet, heat the olive oil over medium-high and saute the mushrooms until they soften. Stir in the garlic, salt, and Sherry and increase the heat to high. Chop the carrots, squash and Beetroot into cubes and place on a roasting tray.
To begin with this recipe, we must prepare a few ingredients. You can cook seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Seasonal vegetable wellington:
- Get 1/2 butternut squash, cubed
- Take 4 beetroots, cubed
- Get 4-6 carrots (depending on size), thickly sliced
- Get 1 red onion, diced
- Prepare 1 bunch chard, sliced
- Make ready 50 g pine nuts
- Make ready 2 cloves garlic, chopped
- Make ready 1 tsp nutmeg
- Get 2 tbsp fresh thyme
- Take 2 thick slices of bread
- Make ready 200 g feta cheese
- Prepare Seasoning
- Prepare 1 roll of pre rolled puff pastry
- Get 1 egg (beaten for an egg wash)
Variations: Though our veg-friendly Wellington is stuffed with carrots, asparagus, red bell peppers, and spinach, you can swap in whatever vegetables you have on hand. For example, try a combination of mushrooms, tomatoes, and zucchini sticks or broccoli rabe, cauliflower florets, and baby Brussels sprouts. Why this recipe works: We combine three different mushroom preparations with roasted carrots, dehydrated beans, braised cashews, nuts, and aromatics all wrapped in a phyllo crust for an intense interplay of textures and flavors. Coat baking sheet with cooking spray.
Steps to make Seasonal vegetable wellington:
- Preheat the oven to 180 degrees. Chop the carrots, squash and Beetroot into cubes and place on a roasting tray. Coat the veg in olive oil, season with salt and pepper. Then roast in the oven for 30-40 minutes (unless soft and slightly charred). Once cooked transfer them to a large mixing bowl to cool.
- Meanwhile, finely chop the onion and garlic and add to a frying pan with a tbsp olive oil. Fry over a medium heat until soft. Then add the pine nuts and cook until golden. Finally, add the sliced chard, nutmeg, 1/2 tsp salt and fry until the chard has wilted.
- Now get the two slices of bread and chop them into small pieces (a bit bigger than breadcrumbs). Add them, along with the chard mixture to the mixing bowl with the roasted veg and crumble in the feta cheese. Give the whole thing a good mix, breaking it down so that you’re left with a chunky paste. (TIP- leave to cool for a bit if you have time, so that it doesn’t melt the pastry)
- Lay out your pasty on a baking sheet (remove the paper from the roll) and add your veg mixture. Imagine you’re making a giant sausage roll. You need enough to give you a decent filling, but not so much that you can’t roll the pastry around the mixture. Leave enough room at each end so that you can fold the pastry inwards to enclose the filling.
- Pierce a couple of holes in the top of the pastry and brush all over with the egg wash. Place in the oven at 180-200 degrees and bake until golden brown (approx 40 minutes)
- Remove from the oven and serve in slices.
Add spinach, remove from heat, and stir until spinach wilts. Combine goat cheese and pesto in bowl. Be the first to review "Seasonal Vegetable Wellington" Cancel reply. This beef wellington recipe is ideal for a festive feast in your own home, so get out your finest tablewear fitting for such a magnificent dish as chef Colin Dempsey's beef wellington. Sodexo Prestige Venues and Events Alternatively, if you want to give your Beef Wellington a touch of brightness minus the crunch, you can puree the carrots instead.
So that’s going to wrap this up with this exceptional food seasonal vegetable wellington recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
