Parsnip and porcini wellington
- Published: 12 Feb 20
- Updated: 18 Mar 24
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.
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Serves 8 -
Hands-on time 1 hour 30 min, oven time 30-40 min
Nutrition
- Calories
- 537kcals
- Fat
- 33g (10.1g saturated)
- Protein
- 9.5g
- Carbohydrates
- 45g (13.3g sugars)
- Fibre
- 9.5g
- Salt
- 0.9g
delicious. tips
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.