CARROT WELLINGTON

Carrot Wellington image

Provided by Katie Lee Biegel

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

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Ingredients

1 pound carrots, ends trimmed, peeled
1 tablespoon olive oil
2 teaspoons honey
Kosher salt and freshly ground black pepper
One 10-ounce package white button mushrooms
2 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
3 ounces goat cheese, crumbled
1 tablespoon minced fresh flat-leaf parsley
1 large egg, lightly beaten

Steps:

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
On one prepared baking sheet, toss the carrots with the olive oil, honey and some salt and pepper. Bake until fork-tender, 20 to 25 minutes. Remove from the oven and reduce the oven temperature to 400 degrees F.
Put the mushrooms in a food processor and pulse until finely chopped. In a medium skillet over medium heat, melt the butter. Add the garlic and shallots and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the mushrooms and cook until all the water has been released and the mushrooms are browned, 8 to 10 minutes. Season with salt and pepper. Let cool completely. (This step can be done a day or two in advance.)
Sprinkle a clean, flat surface with flour. Use a floured rolling pin to roll out the puff pastry to approximately a 10-by-12-inch rectangle. Use a spatula to spread the mushroom mixture onto the pastry dough, leaving a 1/2-inch border. Place the carrots in an even row onto the mushroom mixture, alternating big and little ends to make the layer flat. Sprinkle with the goat cheese and parsley. Use a pastry brush to coat the border of the pastry with egg wash, then roll the pastry 3 times onto itself, into a cylinder. Tuck the ends of the pastry under and pinch the ends closed with your fingers. Place on the remaining prepared baking sheet. Use the pastry brush to lightly coat the wellington in egg wash, taking care not to miss any spots. Using a paring knife, cut 4 slits down the center of the pastry.
Bake until golden brown, 20 to 25 minutes. Let stand 5 minutes before slicing.

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Clare Muhatia

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This dish is on my to-cook list. It looks so good!

Himel Ahmed

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I can't wait to try this recipe! It looks so delicious.

Im Emon

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This recipe is a keeper! It is so easy to make and the results are amazing.

James Reinier

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I've made this dish several times and it always turns out perfect. It is a great dish to have in your repertoire.

Mamusu Mednisha kamara

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This dish is absolutely delicious! I would highly recommend it to anyone who loves carrots.

Zahid Hussain

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I'm so glad I found this recipe! It is a new favorite in my house.

Entertainment Bangla

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This dish is a great way to impress your guests. It is so unique and delicious that they will be talking about it for days.

Yaritza Velazquez

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I made this dish for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.

Joe McKenna

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This recipe is a bit challenging, but it is definitely doable. I would recommend it to anyone who is looking for a fun and challenging cooking project.

Arshman saifullah

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I'm not a big fan of carrots, but I actually really enjoyed this dish. The carrots were perfectly cooked and the goat cheese and walnuts added a nice flavor.

Arif Kin

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This dish is a bit expensive to make, but it is definitely worth it. The ingredients are all high-quality and the finished product is amazing.

Faruk Sheikh

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I made this dish for my husband's birthday dinner and he loved it! He said it was the best Carrot Wellington he had ever had.

Richie Teanet

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This recipe is a great way to use up leftover carrots. I had a bunch of carrots that were about to go bad, so I decided to make this dish. It turned out great!

Ahsan Akmal

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I'm not a vegetarian, but I love this Carrot Wellington. It is so flavorful and satisfying.

Ba T

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This dish is so beautiful and elegant. I can't wait to serve it to my guests at my next dinner party.

Sami taqavi

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I followed the recipe exactly and my Carrot Wellington turned out perfectly. I would definitely recommend this recipe to anyone looking for a delicious and impressive dish.