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Elegant Vegetable Wellington with Pomegranate Glaze
Elegant Vegetable Wellington with Pomegranate Glaze

Elegant Vegetable Wellington with Pomegranate Glaze
A sophisticated vegetarian dish featuring a medley of roasted vegetables wrapped in puff pastry, served with a tangy pomegranate glaze.
Elegant Vegetable Wellington with Pomegranate Glaze
Ingredients:
1
Servings
  • 1
    item
     parsnip
  • 0.5
    item
     cauliflower
  • 300
    g
     potato
  • 0.5
    item
     red bell pepper
  • 1
    item
     puff pastry
  • 1
    item
     pomegranate
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Elegant Vegetable Wellington with Pomegranate Glaze
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and chop the parsnip, cauliflower, potato, and red bell pepper into small cubes.
  3. Roast the vegetables in the oven for about 20 minutes until tender.
  4. Roll out the puff pastry and place the roasted vegetables in the center.
  5. Fold the pastry over the vegetables to form a wellington shape.
  6. Bake in the oven for another 25 minutes until golden brown.
  7. Meanwhile, extract juice from the pomegranate and reduce it in a saucepan to form a glaze.
  8. Serve the vegetable wellington drizzled with pomegranate glaze.
Nutrition Per Serving 1075 g Per 100g
Energy 1351.3 kcal 126 kcal
Protein 24.6 g 2.3 g
Fibre 29.4 g 2.7 g
Salt 1.2 g 0.1 g
Sugar 34 g 3.2 g
Carbohydrates 199 g 18.5 g
Fat 56.2 g 5.2 g
  • 1
    item
     parsnip
  • 0.5
    item
     cauliflower
  • 300
    g
     potato
  • 0.5
    item
     red bell pepper
  • 1
    item
     puff pastry
  • 1
    item
     pomegranate
1
Servings
0

Preheat the oven to 200°C.

Peel and chop the parsnip, cauliflower, potato, and red bell pepper into small cubes.

Roast the vegetables in the oven for about 20 minutes until tender.

Roll out the puff pastry and place the roasted vegetables in the center.

Fold the pastry over the vegetables to form a wellington shape.

Bake in the oven for another 25 minutes until golden brown.

Meanwhile, extract juice from the pomegranate and reduce it in a saucepan to form a glaze.

Serve the vegetable wellington drizzled with pomegranate glaze.

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