Seasonal vegetable wellington
Seasonal vegetable wellington

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, seasonal vegetable wellington. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Seasonal vegetable wellington is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Seasonal vegetable wellington is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Seasonal vegetable wellington:
  1. Take 1/2 butternut squash, cubed
  2. Prepare 4 beetroots, cubed
  3. Get 4-6 carrots (depending on size), thickly sliced
  4. Take 1 red onion, diced
  5. Prepare 1 bunch chard, sliced
  6. Make ready 50 g pine nuts
  7. Make ready 2 cloves garlic, chopped
  8. Take 1 tsp nutmeg
  9. Prepare 2 tbsp fresh thyme
  10. Take 2 thick slices of bread
  11. Take 200 g feta cheese
  12. Take Seasoning
  13. Take 1 roll of pre rolled puff pastry
  14. Prepare 1 egg (beaten for an egg wash)

Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. This Vegetable Wellington is great for vegans and nonvegans alike! Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete. Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked This vegetarian version is less exacting yet just as.

Instructions to make Seasonal vegetable wellington:
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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)
  6. Remove from the oven and serve in slices.

Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete. Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked This vegetarian version is less exacting yet just as. This flavour packed vegetable wellington is PERFECT for Christmas dinner. Suitable for vegetarians & vegans, it's a guranteed winner! Red peppers, sweet onion, spicy pepper (optional), garlic, portobello mushrooms, baby spinach, olive oil, sea salt, black pepper, fillo dough, goat cheese, red wine, rosemary, bay leaf, egg, tomato paste.

So that is going to wrap this up with this exceptional food seasonal vegetable wellington recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!