Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a creative dish, seasonal vegetable wellington. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Seasonal vegetable wellington is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Seasonal vegetable wellington is something that I have loved my entire life.
The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want. All products linked here have been independently selected by our editors. Assemble the Wellington: Spread the cooled duxelle lengthwise down the middle of the puff pastry.
To get started with this recipe, we must first prepare a few components. 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:
- Get 1/2 butternut squash, cubed
- Make ready 4 beetroots, cubed
- Make ready 4-6 carrots (depending on size), thickly sliced
- Prepare 1 red onion, diced
- Prepare 1 bunch chard, sliced
- Prepare 50 g pine nuts
- Prepare 2 cloves garlic, chopped
- Take 1 tsp nutmeg
- Make ready 2 tbsp fresh thyme
- Take 2 thick slices of bread
- Get 200 g feta cheese
- Make ready Seasoning
- Make ready 1 roll of pre rolled puff pastry
- Take 1 egg (beaten for an egg wash)
Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete. Wellington fish pie with seasonal vegetables. The Wellington burger topped with crispy bacon. The vegetable wellington is the answer.
Instructions 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.
This recipe has been lovingly developed and practised Vegetable Wellington - vegan or vegetarian? Our Vegetable Wellington is as delicious as it is beautiful. It makes an excellent main course for a holiday meal. This post was updated from several years ago. We thought you'd enjoy the update.
So that is going to wrap it up for this simple food seasonal vegetable wellington recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
