Parsnip and mushroom Wellington

This is the dish I made when my brothers came to see me last Christmas, so it brings back happy memories, as well as being a poignant reminder that we won’t be able to meet this year. Although it involves a number of steps, it is well worth the trouble for any special occasion and was as popular with omnivores as with my vegan brother. Besides, if you’re in lockdown like me, what else are you doing? The recipe, which is by Maria Elia, was in delicious. magazine last year.

I have given the ingredients and method for each element of the Wellington, as you can prep them in advance to avoid a kitchen marathon before dinner – but do check all the ingredient lists before you go shopping. I used a porcini and truffle paste in the mushroom filling instead of the truffle oil. The original recipe suggests adding dried cranberries on top of the parsnips, but I have never been able to see the point of dried cranberries (some cranberries I added to the compost heap didn’t decompose and I have been suspicious of them ever since). You’ll need around 45g if you feel differently. I have given the quantities for a large Wellington to feed 8, but I actually made a half quantity, which might fit the bill if your festive meal will be for a smaller group this year. The original article give a recipe for gravy using the porcini soaking water and parsnip trimmings: gravy is definitely a good idea, but I have suggested adding some mushrooms to give a richer flavour.

Note that the finished Wellington needs to be chilled for at least 30 minutes before you bake it. I suggest making the puree, roasted parsnips and mushroom filling in the morning, then you can assemble the Wellington at tea time and put it in the fridge, leaving you free to welcome your guests. All you have to do is pre-heat the oven, prepare your chosen vegetables and glaze the Wellington before you put it in the oven.

Butter bean puree

  • 2 tsp olive oil
  • 1 small onion
  • 1 garlic clove
  • 2 sprigs fresh thyme
  • 2 fresh sage leaves
  • 200g tinned butter beans
  • 1 tsp sherry or balsamic vinegar
  • 1 tsp truffle oil

Finely slice the onion, chop the garlic, strip the thyme leaves from the stem and chop the sage leaves. Heat the oil in a large frying pan, and add the onion and a pinch of salt. Cook over medium heat, stirring frequently, for 10 minutes and then add the garlic and herbs. Continue to cook until the onion is soft and caramelised, which will take another 5-10 minutes. Transfer to a food processor with the butter beans, vinegar and truffle oil, and pulse until they form a rough puree (or use a stick blender).

Roast parsnips

  • 3 large, evenly-sized parsnips (around 750g)
  • 2 tbsp olive oil
  • 2 tbsp dijon mustard

Heat the oven to 200°C/180°C fan/gas 6. Peel and quarter the parsnips, keeping the peel to add flavour to your gravy if you wish. Toss the parsnips in the olive oil and season with salt and black pepper. Roast them for 20-25 minutes until golden and almost tender, turning them once or twice so that they cook evenly. Coat them with mustard and leave them to cool.

Mushroom & chestnut filling

  • 5 tbsp olive oil
  • 400g mixed mushrooms
  • pinch chilli flakes
  • 20g dried porcini mushrooms
  • 75g cooked chestnuts
  • 2 tbsp truffle oil

Put the dried porcini to soak in 250ml of freshly boiled water, and finely chop the mixed mushrooms. Heat 2 tbsp of the oil in a large non-stick frying pan. Add half the mushrooms and season with salt, pepper and chilli flakes. Cook over medium to high heat until all the liquid has evaporated and the mushrooms have browned. Put on one side and repeat with the other half of the mushrooms.

Squeeze out the porcini, keeping the liquid to make gravy. Heat the last tablespoon of oil and fry the porcini until they are dry. Add to the cooked mushrooms together with the chestnuts and the truffle oil and mix well. Check the seasoning and leave to cool (this is important – warm filling makes the pastry hard to handle).

Assembling the Wellington

  • 175g cavolo nero
  • 500g vegan puff pastry
  • 1 tbsp maple syrup
  • 1 tbsp olive oil

Trim the cavolo nero, and cut in half lengthways, cutting away any tough stems. Blanch in boiling salted water for 4-5 minutes. Tip into a colander, refresh under cold water to stop it cooking, then drain thoroughly and pat dry with a clean tea towel.

Now clear your bench, get out a baking tray and have your prepared ingredients to hand. Roll the puff pastry on a sheet of baking paper to a rectangle 27 x 37cm (27 x 18cm for the half quantity). Spread the butter bean puree across the middle of the pastry, leaving a 3cm border (if you are making the full quantity your pastry will be twice as wide as the pictures below). Add half the cavolo nero leaves and top with half the mushroom filling. Arrange the parsnips evenly along the length of the pastry, then cover with the rest of the mushroom filling and finish with the remaining cavolo nero leaves.

Mix the maple syrup and oil and use it to brush the edges of the pastry (keep the rest of the mixture to glaze the Wellington later). Using the baking paper to help, roll the pastry tightly over the filling, as you would a swiss roll. Put it onto the baking try, making sure the seam is underneath. Chill in the fridge for at least 30 minutes (or up to a day).

Mushroom gravy

  • 2 tbsp olive oil
  • 1 shallot
  • 50g mushrooms
  • parsnip trimmings (optional)
  • 1 tbsp plain flour
  • 100ml vegan red wine
  • porcini soaking liquid, made up to 400ml with hot water

Finely slice the shallot and mushrooms and heat the olive oil. Cook the shallot and mushrooms, with the parsnip trimmings if you wish, over a medium heat until golden and caramelised. Add the flour and cook, stirring, for 2 minutes.

Add the red wine bit by bit, then the porcini soaking liquid, stirring continuously until the gravy thickens. Simmer for 5 minutes and season with salt and pepper. Then put through a sieve.

When you’re ready to bake, pre-heat the oven to 200 C fan/gas 7. Lightly score the top of the pastry (rather than cutting through the pastry as I nearly did!) using a sharp knife, then brush the top with the maple syrup glaze. Bake for 30-40 minutes until puffed and golden. Leave the Wellington to stand for 5 minutes once you’ve taken it out of the oven. Reheat the gravy and transfer it to a hot jug. Slice the Wellington carefully with a serrated knife and serve with porcini gravy, sprouts or beans and roast potatoes.

If nothing else, we can still eat well this Christmas!

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