Parsnip and porcini wellington
- December 2019
- Serves 8
- Hands-on time 1 hour 30 min, oven time 30-40 min
Give it some welly with Maria Elia’s fabulous vegan parsnip and porcini wellington. It’s a fail-safe option if you’re looking for a meat-free centrepiece which will entertain meat-eaters, veggies and vegans alike.
“Don’t be put off by the number of stages. Each element can be prepared a couple of days before assembling. The hedonistic scent of truffle amid woody mushrooms and caramelised parsnips makes this a decadent vegan centrepiece.” Maria Elia.
- Vegan recipes
- Vegetarian recipes
- 33g (10.1g saturated)
- 45g (13.3g sugars)
It’s important to make sure the fillings are dry and cold before wrapping in pastry, otherwise it will get soggy and tear. If the filling is too moist, add 2 tbsp oats at step 5.
The wellington is best made and baked on the same day, but you can assemble it up to the end of step 9 up to a day ahead, then cover and keep chilled.
Piedmont’s barbera or dolcetto reds are spot on for this.
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