Vegetarian Wellington with walnut salsa verde

Serves: 2
Course: Main
Cooking Time: 40 mins
Prep Time: 10 mins
  • 350g butternut squash, peeled and diced
  • 250g celeriac, peeled and diced
  • 200g portobello mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1 tsp thyme
  • Salt and pepper
  • 1 sheet puff pastry
  • 1 egg, beaten (for egg wash)
  • For the walnut salsa verde:
  • 50g walnuts, toasted and chopped
  • 2 tbsp chopped capers
  • 2 tbsp chopped parsley
  • 2 tbsp chopped coriander
  • 2 garlic cloves, minced
  • 1 tsp lemon juice and zest of half a lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper
  1. Preheat your oven to 200 degrees.
  2. In a roasting pan, toss the diced butternut squash and celeriac with one tablespoon of olive oil, thyme, salt and pepper. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelised. Remove and set aside.
  3. In a large pan, heat the remaining one tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about three minutes. Add the finely chopped portobello mushrooms to the pan and cook for another five minutes, until they release their moisture and start to brown. Season with salt and pepper.
  4. Combine the roasted squash, celeriac and sautéed mushroom mixture in a bowl. Allow the mixture to cool slightly. Roll out the puff pastry on a lightly floured surface into a rectangular shape, about 1/4-inch thick. Spoon the cooled vegetable mixture along the centre of the pastry, leaving enough space on the sides to fold over. Carefully fold the pastry over the filling, sealing the edges to form a log shape.
  5. Turn the log over and brush the top with beaten egg for a golden finish. Place the Wellington on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
  6. While the Wellington is baking, prepare the walnut salsa verde. In a bowl, combine the chopped walnuts, capers, parsley, coriander, minced garlic, lemon zest, lemon juice and extra virgin olive oil. Season with salt and pepper to taste. Mix well.
  7. Once the Wellington is done, remove it from the oven and let it rest for a few minutes before slicing and serving with the salsa alongside.
Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae