This wellington is a centerpiece worthy of any party. Wrapped in a puff pastry, maple syrup takes the natural, subtle sweetness of roasted vegetables to the next level. Serve this wellington alongside roasted mushrooms and red peppers for a real feast!
Maple Parsnip and Chestnut Wellington [Vegan]
- 2 tablespoons olive oil
- 4 parsnips, chopped into small cubes
- 2 red onions, chopped
- 1 cup peeled chestnuts, chopped
- 2 tablespoons light maple syrup
- 1/4 teaspoon dried rosemary
- Freshly ground black pepper, to taste
- One large sheet ready-rolled puff pastry
- 1 tablespoon almond milk (or non-dairy milk of your choice)
- Preheat the oven to 400°F.
- Pour the oil onto a large baking tray and place in the oven for two minutes. Now add the parsnips and red onions onto the tray, mix to coat them fully in the oil, and return the baking tray to the oven. Roast for around 30 minutes, until the parsnips have softened. If you have using uncooked chestnuts, you should add them now too; if you are using pre-cooked chestnuts then wait for twenty minutes before adding.
- At the 20 minute mark, add the maple syrup, black pepper, and rosemary to the roasting vegetables. Mix to coat evenly. If you are using pre-cooked chestnuts, add them too.
- Unroll the sheet of puff pastry onto a clean baking tray. Keeping the middle third intact, diagonally slice the outer thirds in 3/4-inch thick strips. Remove the end strips from either side.
- Remove the roasted vegetables from the oven and spread evenly along the center third of the pastry. Starting at one end, wrap the strips of pastry from alternating sides up and over the filling until the whole thing is wrapped, and then tuck in the pastry at either end to secure. Top with the cut out trees.
- Brush the top with the milk and place in the oven. Bake for around twenty to 25 minutes, or until the pastry is golden brown.
- Remove from the oven and slice to serve.