Best 2 Carrot Wellington Recipes

Embark on a culinary journey with our delectable Carrot Wellington, a vegetarian masterpiece that tantalizes taste buds and elevates your dining experience. This innovative dish combines the earthy sweetness of carrots, the savory richness of mushrooms, and the aromatic blend of herbs, all enveloped in a golden, flaky pastry crust. Indulge in a symphony of flavors and textures as you savor each bite of this delightful creation.

Our comprehensive guide provides three irresistible variations of Carrot Wellington, each offering a unique twist on this exceptional dish. Discover the classic Carrot Wellington, a harmonious blend of flavors and textures that showcases the natural goodness of carrots and mushrooms. Explore the Goat Cheese and Spinach Stuffed Carrot Wellington, a delightful combination of creamy goat cheese, earthy spinach, and succulent carrots, all wrapped in a crispy pastry blanket. And for a touch of indulgence, try the Roasted Red Pepper and Feta Stuffed Carrot Wellington, where roasted red peppers and tangy feta cheese add a vibrant dimension to the classic recipe.

Let's cook with our recipes!

MUSHROOM WELLINGTON WITH CREAMY CARROT SAUCE

Mushroom Wellington with Creamy Carrot Sauce image

We took inspiration from an important part of traditional beef Wellington, the duxelles (a paste of finely chopped mushrooms, shallots and herbs cooked in butter), and made a hearty filling for a satisfying, low-fat vegetarian version. Serve this impressive main course with the bright carrot sauce, which gets its creaminess from just a touch of cream cheese. (Don't be afraid to use full-fat cheeses--a little can go a long way!)

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 24

Ingredients

4 large Portobello mushrooms
2 tablespoons olive oil
1 tablespoon unsalted butter
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 teaspoons fresh thyme leaves (from 2 large sprigs)
1/2 cup dry white wine
2 tablespoons plain breadcrumbs
1 sheet frozen puff pastry (from a tk-ounce package), thawed
All-purpose flour, for dusting
2 teaspoons Dijon mustard
1 large egg, beaten
Large-flake sea salt, such as Maldon
3 medium carrots, cut into 1-inch pieces
2 cloves garlic, smashed
1 bay leaf
Kosher salt
1 ounce cream cheese
1 teaspoon red wine vinegar
1 head frisee, washed, dried and torn into bite-sized pieces
1 teaspoon olive oil
1 teaspoon red wine vinegar
Kosher salt and freshly ground pepper

Steps:

For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices.
Heat the oil and butter in a large skillet over medium heat. Add the shallots, and cook, stirring frequently, until soft, 2 to 3 minutes. Add the Portobello slices, 1/4 teaspoon salt and a few grinds pepper, and cook, stirring frequently, until the mushrooms have started to soften and wilt, about 4 minutes. Add the shiitakes, thyme, 1/4 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the shiitakes have started to soften and wilt, about 3 minutes. Pour in the wine, bring to a simmer and stir until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat, and let cool completely. Stir in 1 tablespoon of the breadcrumbs. Taste and adjust the seasoning.
Position an oven rack in the center of the oven, and preheat to 400 degrees F. Roll the puff pastry out on a floured sheet of parchment paper to a 13-inch square. Brush the surface of the pastry with the mustard, and sprinkle with the remaining 1 tablespoon breadcrumbs.
Leaving a 1-inch border on the right and left sides of the pastry, pile the mushroom filling onto the center, and pack it into a log about 3 inches wide. Fold the bottom half of the pastry over the filling, then roll it up so the bundle sits seam-side down. If any filling falls out while rolling, just push it back inside. Pinch together the open ends to seal, and crimp with a fork. The log should be about 12 inches long. Transfer the Wellington, on the parchment, to a baking sheet. Brush generously all over with the egg. Cut decorative slits down the length of the Wellington. Sprinkle with sea salt and pepper. Bake until golden brown and bubbly, 40 to 45 minutes. Let rest for a few minutes.
For the carrot sauce: While the Wellington is baking, combine 2 cups water, carrots, garlic, bay leaf and 1/2 teaspoon salt in a small saucepan. Bring to a high simmer, and cook until the carrots are very tender, 10 to 12 minutes. Remove the bay leaf, and transfer all the liquid and solids to a blender. Blend until completely smooth. Add the cream cheese, vinegar and 1/2 teaspoon kosher salt and blend until smooth again. (The sauce can be made, cooled and refrigerated up to 1 day ahead; reheat before serving.) Transfer the sauce to a serving vessel.
For the salad: Toss the frisee with the oil and vinegar, a pinch of salt and a few grinds of pepper.
Arrange the Wellington and salad on a platter. Slice the Wellington into 6 even pieces, and serve with the salad and carrot sauce.

Nutrition Facts : Calories 200 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 40 milligrams, Sodium 810 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 6 grams, Sugar 5 grams

GORDON RAMSAY'S FILLET OF BEEF WELLINGTON WITH ROASTED CARROTS A

Gordon Ramsay's Fillet of Beef Wellington With Roasted Carrots A image

Make and share this Gordon Ramsay's Fillet of Beef Wellington With Roasted Carrots A recipe from Food.com.

Provided by Valerie Dalton

Categories One Dish Meal

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb center cut filet mignon
1/2 cup Dijon mustard
10 medium white mushrooms, roughly chopped
butter, room temperature
1 sprig thyme
bay leaf
3 egg yolks, whipped
1 sheet puff pastry
1 pint brown chicken stock (or veal stock)
375 ml red wine
8 baby carrots, whole & peeled
2 tablespoons butter, room temperature
1 cup heavy cream
salt
white pepper

Steps:

In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.
Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.
Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.
Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.
Red Wine Sauce made with Brown Chicken stock.
-1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine
In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.
Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.
To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.

Nutrition Facts : Calories 1100.5, Fat 81.5, SaturatedFat 35, Cholesterol 321.4, Sodium 820.4, Carbohydrate 41.9, Fiber 2.7, Sugar 5.6, Protein 34

Tips:

To make the perfect carrot Wellington, choose carrots that are firm and straight. Avoid carrots that are too thick or thin, as they will not cook evenly.
Peel the carrots carefully, making sure not to remove too much of the flesh. The skin of the carrot adds flavor and texture to the dish.
When roasting the carrots, be sure to drizzle them with olive oil and season them with salt and pepper. This will help them to caramelize and develop a delicious flavor.
If you are using a store-bought puff pastry, be sure to thaw it completely before using it. Puff pastry that is not thawed properly will not rise properly in the oven.
When wrapping the carrots in the puff pastry, be sure to tuck the edges of the pastry under the carrots. This will help to prevent the pastry from coming undone during baking.
Bake the carrot Wellington until the pastry is golden brown and the carrots are tender. This will take about 30 minutes.
Serve the carrot Wellington warm with your favorite dipping sauce. Some popular dipping sauces include honey mustard, horseradish sauce, and ranch dressing.

Conclusion:

Carrot Wellington is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet carrots, flaky puff pastry, and savory herbs, carrot Wellington is sure to impress your guests.