Page 6 - 20201203 - Beetroot wellington Lemon Posset

Beetroot Wellington

served with Hasselback potatoes, celeriac puree, kale and a blasamic sauce
Prepare the beetroot wellington

Preparation tasks approx. 90 minutes (including cooling time)

Ingredients required: Equipment required:

• 2 beetroot • 2 thyme sprigs • Large frying pan

• 400g mushrooms • 1 eggs • Rolling pin

• 40g pine nuts • Cling Film
• 2 garlic cloves • Preheated oven to 180 C
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• 320g puff pastry (fan) 190 C (conventional)

Pantry Ingredients required:

• Olive oil

1. Wash and finely chop the mushrooms and 2 garlic cloves. Place a frying
pan over a medium heat add in a little oil and then fry the mushrooms
and with the leaves from 2 thyme sprigs until all the moisture has gone
and it is becoming like a paste but do not burn. Remove from the heat
and set aside to cool. While it is cooling, use a sharp knife to dice the
pine nuts and then add to the mushrooms and stir through until
combined and place in the fridge to cool while we make your desserts.

2. Now on top of a sheet of cling film spread the mushroom paste evenly
on top and then in middle place the beetroot, using the cling film
carefully wrap the mushroom mixture around the beetroot pressing it
onto the beetroot skin. Wrap in cling film and place in the fridge to set for
15 minutes before wrapping in the pastry.