Celeriac and Leek Wellington
with a Sautéed Chard and Red Onion Medley
Hurrah for our British veggie of the month: it's Clive the Celeriac! If you're not well acquainted with celeriac, it's your lucky day! It's such a rich and delicious alternative to potatoes with its peppery, nutty tones. Our puff pastry wrapped around spring greens, celeriac, leek and onion makes the perfect Wellington... and if you add a bit of cumin from our wonderful suppliers, The Seasoned Pioneers - Kabooooom! (That's the sound of your mouth exploding with flavour!)
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Leek
2
Garlic Clove
1
Celeriac
(Contains Celery)
3
Flat Leaf Parsley
3
Thyme
1
Roasted and Ground Cumin Mix
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
1
Sliced Spring Greens
½
Red Onion
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Chop the ends off the leek, cut in half lengthways, then lengthways again to create four long strips. Roughly slice each long strip into 2cm chunks. Peel and grate the garlic cloves (you can use a garlic press if you have one!). Peel the celeriac using a sharp knife, cut in half and roughly chop into 1 1/2cm cubes. Roughly chop the parsley. Pick the leaves from 3 sprigs of thyme.
Add 1 tbsp of oil (if you have butter even better!) to a large frying pan on medium heat, add the celeriac and ¼ tsp of salt and sauté for 8 mins. Add the leek and cumin mix and cook for a further 5 mins. Add the garlic, parsley and thyme and cook for a final minute, remove from the heat and allow to cool before making your Wellington. Tip: This prevents the pastry melting!
Meanwhile, slice the leaves of the spring greens into 2cm slices, (discarding any stalks you might have). Cut the top and bottom off the onion, then slice in half. Remove the skin and thinly slice into half moon shapes and set aside.
Now to make your Wellington! Cut your pastry sheet into two rectangles by slicing it in half lengthways. Put one half of pastry on a lined baking tray. Divide the cooled veggie mix evenly across the pastry. Then lay your other pastry half on top. Use your thumb and finger (or a fork!) to crimp the edges. Use a knife to pierce a hole (about 1cm wide) in the top, so steam can escape. Tip: For a really golden finish, brush on some olive oil or even better, some milk! Pop in the oven for 20 mins or until the pastry is nice and golden.
Add 1 tbsp of oil to your empty frying pan on high heat, add the red onion and fry for 3 mins. Add the spring green leaves, 2 tbsp of water and fry for a further 3 mins or until the leaves are wilted. Season with a pinch of salt and a good grind of pepper.
Serve your celeriac Wellington alongside the spring greens and red onion medley. Enjoy!
