Easiest Way to Cook Tasty Seasonal vegetable wellington

Seasonal vegetable wellington. Place carrots in a large skillet and cover with cold water. Bring to a boil and cook until carrots are tender and water has mostly evaporated (if there's still lots of water left after the carrots are fully tender, drain). On a baking sheet, drizzle the butternut squash with olive oil, then season with salt and pepper.

A meat-free riff on the classic beef Wellington, this vegetables Wellington recipe features a colorful cornucopia of tasty tender vegetables and crumbled goat cheese encased in a buttery, flaky puff pastry shell and served. The wellington is actually very much like a pie. The filling, in our case a flavourful vegetable and chestnut medley, is wrapped in pastry and baked. You can have Seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Seasonal vegetable wellington

1. Prepare of butternut squash, cubed.
2. It's of beetroots, cubed.
3. It's of carrots (depending on size), thickly sliced.
4. You need of red onion, diced.
5. You need of chard, sliced.
6. Prepare of pine nuts.
7. It's of garlic, chopped.
8. It's of nutmeg.
9. It's of fresh thyme.
10. You need of thick slices of bread.
11. You need of feta cheese.
12. Prepare of Seasoning.
13. It's of roll of pre rolled puff pastry.
14. You need of egg (beaten for an egg wash).

To make the crêpe, whisk together the milk, flour & egg and season with salt & pepper. Cook the mix in a large non-stick pan over a medium heat, until golden on both sides. Spread your crepe out flat and layer the Savoy leaves on top of the crepe. Then, spoon the wellington mix on top, and roll the crepe and cabbage around so it covers the.

Seasonal vegetable wellington step by step

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..

Apart from vegetables, starches also pair well with Beef Wellington. Starchy dishes are heavy, so they're great at satisfying your hunger. A decadent serving of risotto infused with earthy mushrooms is perfect for Beef Wellington - it's delicious, filling, and just as elegant as your main. Feed your staff well with the freshest, tastiest, local, seasonal fruit. Delivered to your Wellington office any week day.