Vegetarian Wellington With Citrus Beurre Blanc Recipe

Name: Vegetarian Wellington With Citrus Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Sheet Frozen Puff Pastry; 1 large package of frozen spinach (or equivent fresh); 1 Red Pepper, chopped; 1/2 cup chopped onion; 1/4 cup chopped carrot; 1/4 cup chopped flat leaf parsley; 3/4 cup sliced mushrooms; 1 egg; 2 TBS butter; dash of cyennne pepper to taste; 1/2 TEAS Garlic Salt; Pepper to taste; Optional 1/4 cup roasted chopped hazelnuts; For Sauce; 1/2 cup dry white wine; 1/4 cup minced shallots; 3 TBS Fresh lemon juice; 1/2 cup whipping cream; 1/4 cup (1/2 stick butter

Servings: persons

1 Sheet Frozen Puff Pastry
1 large package of frozen spinach (or equivent fresh)
1 Red Pepper, chopped
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped flat leaf parsley
3/4 cup sliced mushrooms
1 egg
2 TBS butter
dash of cyennne pepper to taste
1/2 TEAS Garlic Salt
Pepper to taste
Optional 1/4 cup roasted chopped hazelnuts
For Sauce
1/2 cup dry white wine
1/4 cup minced shallots
3 TBS Fresh lemon juice
1/2 cup whipping cream
1/4 cup (1/2 stick butter

1
Preheat oven to 400.
2
Thaw puff pastry according to directions or about 20 minutes at room tempurature. Roll sheet out to increase in size by about 1/3.
3
Saute mushrooms in butter over medium heat until lightly cooked and butter absorbed. In medium sized place thawed and throughly drained spinnach. Add chopped peppers, onions, carrot, parsley, mushrooms, egg and seasonings and mix with hands or spoon.
4
Mound mixture on rectangle of puff pastry and fold long end over then sides and remaining long end to make a rectangle loaf. Make sure mixture is sealed well inside. Place on ungreased cooking sheet, edge sides down.
5
Make small vent holes in top and back for 25 minutes or until golden brown and heated through.
6
While baking - Make Sauce
7
Combine shallots, wine and lemon juice in saucepan. Reduce over medium-high heat until mixture is reduced by half. Add cream and boil gently about 3 minutes until thickened. Remove and set aside. When ready to serve whisk sauce over medium heat to heat through. Add butter a few pices at a time and whisk until just melted. Season with salt and pepper to taste.
8
To Serve:
9
Plate small amount of sauce and slice loaf in 1 inch slices and top with roasted hazelnuts. Serve with extra sauce on the side.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 Sheet Frozen Puff Pastry, 1 large package of frozen spinach (or equivent fresh), 1 Red Pepper, chopped, 1/2 cup chopped onion, and more.

Yes, Vegetarian Wellington With Citrus Beurre Blanc falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetarian Wellington With Citrus Beurre Blanc

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