Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, seasonal vegetable wellington. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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. The vegetable wellington is the answer.
Seasonal vegetable wellington is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Seasonal vegetable wellington is something which I have loved my entire life.
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 cook it.
The ingredients needed to make Seasonal vegetable wellington:
- Prepare 1/2 butternut squash, cubed
- Make ready 4 beetroots, cubed
- Prepare 4-6 carrots (depending on size), thickly sliced
- Make ready 1 red onion, diced
- Make ready 1 bunch chard, sliced
- Prepare 50 g pine nuts
- Make ready 2 cloves garlic, chopped
- Take 1 tsp nutmeg
- Prepare 2 tbsp fresh thyme
- Prepare 2 thick slices of bread
- Get 200 g feta cheese
- Get Seasoning
- Prepare 1 roll of pre rolled puff pastry
- Get 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. Our Vegetable Wellington that is the perfect centerpiece for your holiday parties. Enjoy :) - OPEN FOR MORE + THE RECIPES - ⋇ Find the full. Our Vegetable Wellington is as delicious as it is beautiful.
Steps 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.
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. This flavour packed vegetable wellington is PERFECT for Christmas dinner. Suitable for vegetarians & vegans, it's a guranteed winner!
So that’s going to wrap it up with this special food seasonal vegetable wellington recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
