Vegetables Wellington
Recipe from
Vegetarian Times
Thomas Carrig of Johnson & Wales University in Providence, R.I., stumbled upon this creation while trying to make the perfect beef Wellington--without beef. "A creative cook can prepare it with different fillings," he says.
Servings:
Serves 8
Ingredients
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1 tablespoonplus 1 teaspoon olive oil, dividedsee savings
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1 poundasparagus, cut into 1-1/2-inch piecessee savings
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2medium red bell peppers, cut into thin stripssee savings
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1medium onion, thinly sliced (1-1/2 cups)see savings
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1 5-ouncepackage baby spinach leavessee savings
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1 10-ouncelog goat cheesesee savings
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1 4-ouncejar prepared pesto saucesee savings
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1large eggsee savings
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1 17.3-ouncepackage frozen puff pastry, thawedsee savings
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1 16-ouncejar prepared tomato saucesee savings
Directions
1.
Preheat oven to 425 degrees F. Coat baking sheet with cooking spray. Heat 1 tablespoon oil over medium-high heat. Add asparagus, bell peppers, and onion, and saute 5 to 10 minutes, or until vegetables begin to soften. Add spinach, remove from heat, and stir until spinach wilts. Cool.
2.
Combine goat cheese and pesto in bowl. Beat egg with 2 teaspoon water in separate bowl.
3.
Lay 1 sheet puff pastry on well-floured work surface. Cut into 8 rectangles. Brush edges of rectangles with egg. Scoop 2 tablespoons sauteed vegetables into center of each rectangle, keeping edges clear. Top with pesto-cheese mixture. Cut remaining puff pastry sheet into 8 rectangles, and place on top of vegetables and cheese, stretching dough gently by hand to cover entire surface. Press edges firmly with fingers or fork to seal tightly. Place on prepared baking sheet, and brush tops with egg. Chill 10 minutes.
4.
Bake 25 minutes, or until pastry is golden brown. Meanwhile, heat tomato sauce in saucepan until warm.
5.
To serve: Spoon 1/4 cup tomato sauce onto plate and top with Wellington.
Nutrition information
Per serving: Calories 405, Total Fat 28.5 g, Saturated Fat 10.5 g, Cholesterol 48 mg, Sodium 657 mg, Carbohydrate 25 g, Fiber 4 g, Protein 15 g, Sugars 6 g
Percent Daily Values are based on a 2,000 calorie diet
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