Gourmet Carrot Wellington
A delectable and impressive Carrot Wellington, perfect for a special occasion. This recipe combines roasted carrots, walnuts, and a creamy goat cheese filling, all wrapped in flaky puff pastry.
Equipment Needed
- Baking sheet
- Food Processor
- Oven
- Rolling Pin
Ingredients
- 2.00 lbsCarrots(Medium size, peeled and trimmed)
- 4.00 mediumShallots(Peeled and quartered)
- 2.00 tbspOlive Oil(Extra virgin)
- 1.00 tspKosher Salt(For seasoning)
- 1.00 cupWalnuts(Raw)
- 4.00 ozGoat Cheese(Room temperature)
- 3.00 ozGruyère Cheese(Coarsely grated)
- 0.50 cupParsley(Finely chopped, divided)
- 2.00 tspCurry Powder(Divided)
- 2.00 tbspDijon Mustard(For glaze)
- 1.00 tbspHoney(For glaze)
- 1.00 sheetPuff Pastry(14 oz package, thawed)
- 1.00 largeEgg(For brushing)
- 0.75 cupYogurt(Plain whole milk)
- 0.25 cupLemon Juice(Freshly squeezed)
Instructions
Preheat oven to 425°F (220°C).
Estimated time: 5 minutes
Roast carrots and shallots until tender-crisp.
Estimated time: 25 minutes
Chop half the carrots and toast walnuts.
Estimated time: 10 minutes
Combine chopped carrots, shallots, walnuts, goat cheese, Gruyère, parsley, and curry powder.
Estimated time: 10 minutes
Make a glaze with Dijon mustard, honey, and curry powder.
Estimated time: 5 minutes
Drizzle glaze over the whole carrots and toss.
Estimated time: 5 minutes
Roll out puff pastry and spread walnut mixture.
Estimated time: 10 minutes
Arrange glazed carrots on top of the mixture.
Estimated time: 5 minutes
Roll up the pastry tightly and seal.
Estimated time: 10 minutes
Chill the Wellington for at least 30 minutes.
Estimated time: 30 minutes
Preheat oven to 450°F (232°C).
Estimated time: 5 minutes
Brush the Wellington with beaten egg and cut slits.
Estimated time: 5 minutes
Bake until golden brown.
Estimated time: 30 minutes
Prepare yogurt sauce by combining yogurt, lemon juice, and parsley.
Estimated time: 5 minutes
Serve the Wellington with the yogurt sauce.
Estimated time: 5 minutes