Seasonal vegetable wellington
Seasonal vegetable wellington

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, seasonal vegetable wellington. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Seasonal vegetable wellington is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Seasonal vegetable wellington is something which I’ve loved my entire life. They are nice and they look fantastic.

Your Job Search Stops Right Now. Sign Up in Minutes & Apply For Top Jobs Instantly! Seasonal vegetable wellington I can't get enough of the beautifully coloured veg that's available in late summer/ early autumn and being in season, it's such good value too. This recipe uses a combination of heritage carrots, candy beetroot's, butternut squash and rainbow chard but you could use anything you can get your hands on (regular carrots and beetroot, pumpkin, parsnip.

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

The ingredients needed to make Seasonal vegetable wellington:
  1. Prepare 1/2 butternut squash, cubed
  2. Make ready 4 beetroots, cubed
  3. Take 4-6 carrots (depending on size), thickly sliced
  4. Prepare 1 red onion, diced
  5. Prepare 1 bunch chard, sliced
  6. Get 50 g pine nuts
  7. Make ready 2 cloves garlic, chopped
  8. Take 1 tsp nutmeg
  9. Take 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. Get 1 egg (beaten for an egg wash)

Dice mushrooms and cook in a pan at a medium heat with a pinch of sea salt flakes and a teaspoon of oil. This puff pastry parcel is bursting with sweet potatoes, mushrooms, kale and spinach, plus some festive chestnuts, too. Seasonal vegetables Pudding of the day Handmade fish cakes Margherita pizza Crinkle cut wedges Baked beans or Vegetables Pudding of the day Fish Fingers & chips Gnocchi in tomato, basil & spinach sauce Vegetables Pudding of the day Roast chicken & Yorkshire pudding Vegetable wellington Roast potatoes &Vegetables Pudding of the day. FOOD TO FLOURISH HC S YOUR SCHOOL PICNIC MENU A balanced.

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.

Seasonal vegetables Pudding of the day Handmade fish cakes Margherita pizza Crinkle cut wedges Baked beans or Vegetables Pudding of the day Fish Fingers & chips Gnocchi in tomato, basil & spinach sauce Vegetables Pudding of the day Roast chicken & Yorkshire pudding Vegetable wellington Roast potatoes &Vegetables Pudding of the day. FOOD TO FLOURISH HC S YOUR SCHOOL PICNIC MENU A balanced. Alternatively, if you want to give your Beef Wellington a touch of brightness minus the crunch, you can puree the carrots instead. It's easy, just puree the carrots in the blender along with a bit of ginger and cinnamon. Eating seasonally is a great way to discover new flavours, keep your diet varied and save a bit of money, as veg in season is often more affordable.

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