Kevin Dundon’s winter root wellington makes a wonderful side for festive feasts, and celebrates delicious Irish-made products
Vegetables can become an afterthought in this season of roasts, but Super Valu ambassador Kevin Dundon has created a Christmas side or vegetarian main that will steal the show.
This simple wellington incorporates Rívesci Chilli Crush which adds lots of umami flavour, and Roll It Puff Pastry, which has an impressive high butter content for a ready to roll pastry.
Change it up by adding some chopped nuts, or using other root vegetables, like mushroom, butternut squash or beetroot. You can also bulk it up with quinoa or chickpeas.
Winter Root Wellington
- 300g carrots and parnsips, cut into bite size
- 1 sprigs thyme
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic bulbs, chopped
- 1 tbsp fresh sage
- 1 sprig rosemary
- 1-2 tbsp Rívesci chilli crush
- ½ pack (200g) Roll It puff pastry
- 1 egg wash (made of 1 egg yolk combined with 1 tbsp milk)
- Salt and pepper
- Preheat the oven to 200°C.
- Place the carrot and parsnip pieces in a saucepan and fill with salted water and 1 sprig of thyme. Simmer for 12 -14 minutes. Remove from the heat and leave to cool.
- In a saucepan, over medium heat, warm the olive oil and add the onions, garlic and herbs. Cook for 2-3 minutes. Remove from the heat and add the cashew chilli crush and the cooled vegetable pieces. Carefully toss and combine. Set aside to cool.
- Roll out the pastry on a lightly floured surface, into an approximate 15 x 20 cm rectangle. Brush the pastry edges with egg wash. Place the squash and onion mixture over of pastry (keeping away from the edges) and carefully fold the pastry over to encase the filling and seal the pastry. Place in the preheated oven for 25–30 minutes until golden and crisp.
- Remove from the oven, carve and enjoy while hot.