Page 10 - 20201203 - Beetroot wellington Chocolate Mousse

Beetroot Wellington

served with Hasselback potatoes, celeriac puree, kale and a blasamic sauce
Serving time approx. 25-30 minutes
Preheated oven to 200 C (Fan) 210 C (Conventional)
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Ingredients required: Equipment required:

• Prepared beetroot � Kale leaves • 3 saucepans
wellington
• Baking tray
• Prepared Hasselback
potato • Kitchen Foil

• Prepared celeriac puree • Pre-heated oven 200 C
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(fan) 210 C (conventional)
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• Prepared balsamic sauce

Pantry Ingredients required:

• Salt and pepper

• Water

1. Remove the wellington and from the fridge about 15 minutes before
cooking or when you serve your starter. Place on a baking tray covered
with foil.

2. Place in the oven and cook for about 20 minutes, until the pastry has
turned golden.

3. While the wellington is cooking place the potatoes on a baking tray and
reheat in the oven for about 10 minutes and then keep warm until
serving. Add the sauce to one pan and the celeriac puree to another and
warm through on a low heat.

4. In another saucepan heat about 100ml of water until just simmering.
While this is coming to temperature, shred the kale from the stalk and
then add to the pan of simmering water with a teaspoon of salt. Cook for
2 minutes until just soft.

5. When the wellington has cooked remove from the oven.

6. To serve, add a potato, some of the celeriac puree, and then some kale
on each plate. Place the wellington in the centre of the plate and then
serve with the balsamic sauce.

7. Serve and enjoy!