Veggies Wellington Recipe by fenny lim
Cooking Instructions 1 Sweat chopped shallot with margarine, add spinach, coconut cream, salt and pepper to taste, cook until tender and creamy 2 Sautee leek with oil, add mushroom, margarine, salt and pepper. set aside and blitz to fine texture 3 Sautee garlic mince and shallot with little oil, add drained beetroot, rosemary, smoked paprika, thyme and salt to taste. set aside then blitz it for fine texture 4 Preheat oven to 210 celcius. Thawed puff pastry, smear creamy spinach, then blitzed mushroom and beetroot in the middle, enclose to fold the pastry then trim the both side. Bake for 30 mins 5 For the red wine jus, i heat up some vegetable stock and pour red wine, then reduce, finish it with corn starch slurry. 1 Sweat chopped shallot with margarine, add spinach, coconut cream, salt and pepper to taste, cook until tender and creamy 1 Sweat chopped shallot with margarine, add spinach, coconut cream, salt and pepper to taste, cook until tender and creamy 2 Sautee leek with oil, add mushroom, margarine, salt and pepper. set aside and blitz to fine texture 2 Sautee leek with oil, add mushroom, margarine, salt and pepper. set aside and blitz to fine texture 3 Sautee garlic mince and shallot with little oil, add drained beetroot, rosemary, smoked paprika, thyme and salt to taste. set aside then blitz it for fine texture 3 Sautee garlic mince and shallot with little oil, add drained beetroot, rosemary, smoked paprika, thyme and salt to taste. set aside then blitz it for fine texture 4 Preheat oven to 210 celcius. Thawed puff pastry, smear creamy spinach, then blitzed mushroom and beetroot in the middle, enclose to fold the pastry then trim the both side. Bake for 30 mins 4 Preheat oven to 210 celcius. Thawed puff pastry, smear creamy spinach, then blitzed mushroom and beetroot in the middle, enclose to fold the pastry then trim the both side. Bake for 30 mins 5 For the red wine jus, i heat up some vegetable stock and pour red wine, then reduce, finish it with corn starch slurry. 5 For the red wine jus, i heat up some vegetable stock and pour red wine, then reduce, finish it with corn starch slurry. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Ham and Swiss sliders Double Chocolate Chip Cookies Reese’s Cookie 🍪Dough Cheesecake Chicken filled buns Crockpot Chicken 🐔 Kielbasa Bites Ham and Swiss sliders Double Chocolate Chip Cookies Reese’s Cookie 🍪Dough Cheesecake Chicken filled buns Crockpot Chicken 🐔 Kielbasa Bites Salmon dinner Japanese Curry udon Cumin-spiced pork tenderloin with root vegetables Auntie Dee-Dee's Fire Roasted Salsa Cauliflower mashed faux-tatoes Lemon-roasted Romanesco Cauliflower Rainbow salad Vegan Chocolate Mousse Sugar-free Cheese and Poblano Tamale Paleo Flaxseed buns Salmon dinner Japanese Curry udon Cumin-spiced pork tenderloin with root vegetables Auntie Dee-Dee's Fire Roasted Salsa Cauliflower mashed faux-tatoes Lemon-roasted Romanesco Cauliflower Rainbow salad Vegan Chocolate Mousse Sugar-free Cheese and Poblano Tamale Paleo Flaxseed buns