Kick-start your ‘eat better’ New Year’s resolution with this recipe for a lovely roast vegetable wellington – courtesy of our restaurant manager. (Available on our winter menu in The Lowry Restaurant.)
Roast Vegetable Wellington
- 200g diced parsnip
- 200g diced butternut squash
- 200g sliced button mushrooms
- 1 large onion
- 2 whites of leeks
- 3 cloves garlic
- ½ tbsp. chopped chives
- ½ pint double cream
- 1 veg stock cube
- Puff pastry sheets
- 1 egg
- Salt and pepper
- Drop the diced parsnip and squash into boiling seasoned water and cook until quite soft.
- Sautee the mushrooms in a little oil until they have a good colour, season well with salt and white pepper
- Chop the onion, leek and crush the garlic. Remove the mushrooms from the pan and set aside. In the same pan, add some butter and soften the leeks, garlic and onion.
- Add the cream to the pan, bring to a simmer and season with salt, pepper and the veg stock cube. Add some grated nutmeg to taste. Simmer for 5 minutes and allow to cool.
- Stir in the vegetables, mushrooms and chives.
- Cut the pastry into 2 circles, 1 larger than the other. Spoon the mixture into the smaller circle, leaving a 2cm gap around the edge.
- Egg wash the outer edge of the pastry and place the larger circle on top. Crimp the edges to seal. Poke a hole in the top of the wellington to allow the steam to escape.
- Allow the wellingtons to cool in the fridge for an hour or two.
- Bake at 180°c for around 25 minutes or until the pastry is golden brown and crisp on the bottom.