Joe Roshkovsky
Tantalizing Winter Vegetable Wellington: A Deliciously Savory Wrapped Delight
Winter Vegetable Wellington is a hearty, satisfying dish perfect for cold days. This vegetarian take on the classic Beef Wellington uses flaky puff pastry to encase a flavorful combination of roasted winter vegetables, mushrooms, and aromatic herbs. The result is a savory, golden-brown pastry that can serve as a show-stopping centerpiece for a holiday feast or a special family dinner.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 small butternut squash, peeled and diced
– 2 carrots, peeled and diced
– 1 red onion, peeled and diced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 8 oz cremini mushrooms, finely chopped
– 2 cloves garlic, minced
– 1 tbsp soy sauce
– 1 pack (10 oz) fresh spinach
– 1 sheet puff pastry (thawed if frozen)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat the Oven and Prepare Vegetables:
Preheat your oven to 400°F (200°C). Toss the diced sweet potato, butternut squash, carrots, and red onion with olive oil, salt, pepper, thyme, and rosemary. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Set aside to cool.
2. Cook the Mushrooms and Spinach:
In a large skillet over medium heat, sauté the mushrooms with a little olive oil until they start to release their moisture, about 5 minutes. Add the minced garlic and soy sauce, stirring to combine. Cook for another 2-3 minutes until the mushrooms are well browned and fragrant. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
3. Prepare the Pastry:
On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to encompass all the filling. Place the roasted vegetables and mushroom-spinach mixture in the center, leaving a border around the edges.
4. Wrap and Seal:
Fold the long edges of the pastry over the filling, followed by the short edges, to form a neatly wrapped package. Ensure all edges are sealed, pinching together any seams. Place the Wellington seam-side down on a parchment-lined baking sheet.
5. Apply the Egg Wash:
Brush the beaten egg over the entire surface of the Wellington to achieve a shiny, golden crust.
6. Bake:
Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crisp.
7. Serve:
Allow the Wellington to rest for 5 minutes before slicing. Serve warm, with a side salad or your favorite winter vegetables. Enjoy this tasty, vegetable-packed pastry!
