Carrot Wellington
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 142, total fat 9 G., saturated fats 4 G., proteins 5 G., carbohydrates 12 G., fiber 2 G., cholesterol 36 mg, sodium 300 mg, sugar 5 G.
Calories 142, total fat 9 G., saturated fats 4 G., proteins 5 G., carbohydrates 12 G., fiber 2 G., cholesterol 36 mg, sodium 300 mg, sugar 5 G.
This vegetarian appetizer is made similarly to a classic beef Wellington, but with carrots instead of the meat. Wrap the carrots in puff pastry along with sautéed mushrooms and goat cheese and bake in the oven. Serve as an appetizer or as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g carrots, peeled, ends trimmed
- 1 tbsp. l. olive oil
- 2 teaspoons of honey
- 1 package (280 g) of champignons
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 shallot, chopped
- Flour, for working with dough
- 1 sheet frozen puff pastry, thawed
- 80 g crumbled goat cheese
- 1 tbsp chopped fresh parsley
- 1 large egg, lightly beaten
We recommend
Recipes with similar ingredients: carrot, champignon mushrooms, puff pastry, goat cheese, honey
Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Line 2 baking sheets with parchment paper. On the prepared baking sheet, toss the carrots with olive oil, honey, and a little salt and black pepper. Bake until the carrots are tender, 20–25 minutes. Remove from the oven and reduce the oven temperature to 200°C (400°F).
- Place the mushrooms in a food processor and process until finely chopped. Melt the butter in a medium skillet over medium heat. Add the garlic and shallots and cook until fragrant and the shallots are translucent, 3–4 minutes.
- Add the mushrooms and cook until golden brown, 8–10 minutes. Season with salt and pepper. Let cool completely. This step can be done a day or two before serving.
- Dust a clean, flat surface with flour. Using a floured rolling pin, roll out the puff pastry into a 25x30 cm rectangle. Using a spatula, spread the mushroom filling over the dough, leaving a 1 cm border.
- Place the carrots in a single layer on top of the mushroom mixture, alternating the wide and narrow ends to create an even layer. Sprinkle with goat cheese and parsley. Brush the edges of the dough with egg, then roll the dough three times.
- Fold the ends under and press firmly with your fingers. Place on the prepared baking sheet. Brush the dough completely with egg wash. Use a knife to make 4 slits in the center of the dough. Bake until golden brown, 20–25 minutes. Let rest for 5 minutes and slice.
Categories:
Similar recipes
