Vegetables Wellington Food

HOLIDAY VEGETABLE WELLINGTON RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• On a baking sheet, drizzle the butternut squash with olive oil, then season with salt and pepper. Toss to coat, then spread in an even layer. Roast for 20 minutes, stirring halfway, until the squash is tender and golden brown. Remove from the oven and set aside to cool.
• On another baking sheet, spread out the kidney beans and chestnuts. Bake for 10 minutes, or until the excess moisture has released and the beans begin to crack down the middle. Remove from the oven and set aside to cool.
• Prepare the duxelle (mushroom mixture): In a large pan over medium heat, melt the butter. Once the butter begins to foam, add the shallot, mushrooms, thyme, and salt. Stir to combine and cook for 10-15 minutes, or until the liquid evaporates from the mushrooms and they begin to turn golden brown. Transfer the duxelle to a bowl and set aside to cool.
• Return the pan to the stove (no need to clean), and heat a drizzle of oil over medium heat. Add 2 cloves of minced garlic and the frozen spinach. Break the spinach up with a wooden spoon and sauté for 2 minutes, or until the garlic is toasted and the spinach is warmed through. Add the lemon juice, lemon zest, nutmeg, salt, and pepper. Transfer to a bowl and set aside to cool.
• Return the same pan back to the stove over medium-high heat and add a drizzle of oil. When the oil is hot, add the onion, carrot, salt, and pepper. Sauté for 5 minutes, or until the vegetables are softened and beginning to turn golden brown. Add the remaining 2 cloves of garlic and the sage and sauté for 1 minute more, or until the garlic is just fragrant. Add the balsamic vinegar, Dijon mustard, and bread. Stir until the bread is well-coated, then remove from the heat and let cool slightly.
• Transfer the bread mixture to a food processor. Add in the roasted kidney beans and chestnuts and vegetable stock. Pulse a few times, until just combined. (The mixture should be an even consistency but still have texture to it. It should stick together when pressed in your palm). Transfer the bread mixture to a large bowl. Gently stir in the roasted butternut squash and season with more salt and pepper to taste.
• Increase the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
• On a lightly floured surface, roll each piece of puff pastry into rectangle slightly smaller than the prepared baking sheet. Transfer 1 piece of the pastry to the baking sheet and set the other piece aside.
• Assemble the Wellington: Spread the cooled duxelle lengthwise down the middle of the puff pastry on the baking sheet, creating a rectangle the size that you want your wellington to be. Make sure to leave about a 2-inch border at both ends of the pastry. (You will be removing all excess dough and using it for decorations.)
• Next, arrange half of the bell peppers over the duxelle. Make sure they lay flat, only overlap on the edges, and completely cover the mushrooms.
• Top the bell pepper layer with the roasted squash and bread mixture by using your hands to pack the mixture into a loaf, making sure it doesn't go over the edges of the peppers.
• Layer the remaining roasted peppers evenly over the bread mixture.
• Top the peppers with the spinach mixture. (This will be a bit messy, but it's okay, it's part of the process!)
• Gently roll the second piece of pastry over the spinach layer, creating a blanket over all of the vegetable layers. Press the pastry gently around the filling to create a log shape. Trim the pastry so that there is about a 1-inch (2.5 cm) border around the log.
• Fold the bottom layer of the pastry over the top layer and seal the dough together with a decorative crimp. Cut decorative shapes from the dough scraps and arrange over the log. Using a paring knife, cut a few vents into your wellington to allow steam to escape. You can hide the vents along the edges of your decorations.
• Generously brush the top and sides of the wellington with the beaten egg.
• Bake for 30 minutes, or until the pastry is golden brown and crispy.
• Let rest for 15 minutes before slicing and serving.
• Enjoy!

VEGETABLE WELLINGTON

Steps:

• 1. Heat the oven to 400 degrees and line a large baking sheet with parchment.
• 2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook one minute. Scrape mixture into a bowl.
• 3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
• 4. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 ½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
• 5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.

VEGETABLE WELLINGTON

Steps:

• Preheat oven to 425 degrees. Lightly spray baking sheet with nonstick spray; set aside.

VEGETARIAN WELLINGTON

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.
• Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.
• Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.
• Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.
• Put the beetroots in a line down the middle of the filling - they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it's overlapping by 1cm.
• Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.

VEGETABLES WELLINGTON

Steps:

• preheat oven to 425°F.
• coat baking sheet with cooking spray.
• heat 1 tbsp oil over medium heat. Saute asparagus, bell peppers, and onion 5-10 minutes, until they begin to soften.
• Add spinach, remove from heat and stir until the spinach wilts. Cool.
• Combine goat cheese and pesto in a small bowl.
• beat egg with 2 tsp water in another small bowl.
• Lay 1 sheet of puff pastry onto floured work surface. Cut into 8 rectangles. brush edges of each rectangle with egg. Place 2 Tsp of vegetables into center of each rectangle, and top with pesto-cheese mixture.
• Cut 2nd puff pastry sheet into 8 rectangles and stretch to cover each vegetable- and cheese-covered rectangle. Seal tightly with fork or fingers.
• Place on prepared baking sheet and brush tops with beaten egg. Chill 10 minutes.
• Bake 25 minutes, until pastry is golden brown. Meanwhile heat tomato sauce in saucepan.
• To serve, spoon 1/4 cup tomato sauce onto plate, and top with Vegetable Wellington.