Page 6 - 20201203 - Beetroot wellington Chocolate Mousse

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
o
o
(fan) 190 C (conventional)
• 320g puff pastry

Pantry Ingredients required:

• Olive oil

1. Chop the head and root off the beetroot and then season with salt and
pepper. Wrap the beetroot in kitchen foil and then place in the oven and
roast for 45 minutes until tender. Check the beetroot is done by pushing
a fork into the beetroot, the fork should slide in without much resistance.

2. While the beetroot is cooking, 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.

3. Whilst you’re waiting for the beetroot to finish cooking continue with
your next preparation task.

4. When the beetroot is done, remove from the oven and allow to cool for
10 minutes until cool enough to handle. When it has cooled, remove
the foil and then using two forks, remove the outer skin of the beetroot
by holding the beetroot with one fork and then using the other to gently
remove the outer skin. Place in the fridge to cool for a further 5 minutes.

5. 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.

6. Now on a floured surface unroll the pastry sheet and lay it out, and in a
bowl, beat your eggs. Using a bowl cut out two circles, ensuring the
bowl is wide enough to cover the beetroot.