Recipe

Carrot & beetroot wellington

by Emily Watkins

A veggie wellington with a side of creamy goat’s curd

This vegetarian wellington incorporates Tom Kerridge’s delicious braised carrot recipe. As the carrots provide the centrepiece of the dish, make sure you pick really good quality, decent sized ones. You can use orange, purple or yellow carrots. Although this can be made in advance, it won’t keep for more than 24 hours.

Ingredients

For the vegetarian suet pastry:
100g vegetable suet
200ml water
50ml olive oil
350g plain flour
A pinch of salt

For the braised carrot:
200ml water
125g butter
75g sugar
½ tbsp salt
2 star anise
2 large carrots, peeled, topped and tailed into even barrel shapes

For the beetroot mix:
1 large maris piper potato (250g), scrubbed in its skin
1kg red beetroots
1 red onion, sliced
1 clove of garlic, peeled and minced
1 tbsp vegetable oil
1 orange, zest and juice

To assemble and serve:
125g rainbow chard leaves
4 large tbsp fresh goat’s curd
Chives

Method

To make the pastry, bring the water, oil and suet to the boil. Stir to dissolve. Place the flour and salt in a bowl, then whisk to break up any lumps. Make a well in the flour, then add the fat. Knead as you would pasta dough. Leave to chill for at least half an hour.

For the braised carrot, place all the ingredients except the carrots in a pan and bring to the boil. Add the carrots, then simmer for about 20 mins until just tender. Leave to cool in the liquor.

For the beetroot mix, stab the potato and place in the oven at 200C for 1 hour. Boil the beetroots for about 20 mins until just tender, then leave in the water to cool before peeling and grating.

Sweat the onion and garlic in a pan with the oil. Add the grated beetroot, orange juice and zest. Cook on a low heat until dry and together—up to 45 mins. Season with salt and pepper.

Take the potatoes out of the oven and scoop out the potato flesh while it’s still hot. Mash with a fork and add to the beetroot mix. Leave to cool.

To assemble the wellington, blanch and refresh the rainbow chard leaves. Drain, squeeze out any excess water, then pat dry on kitchen paper. Roll each cooked carrot in a chard leaf.

Cover a board with cling film. Lay the remaining chard on this to create an even sheet. Spread over the beetroot mix, then lay the wrapped carrots down the middle. Roll in and tie tightly. Place in the freezer for 20 mins to firm up while you roll out your vegetarian hot suet pastry.

Remove the cling film and place the wellington on top of the pastry and seal with a bit of water. Leave to rest for at least half an hour before cooking. Deep fry in oil at 180C for about 9 mins until golden and crisp. Leave to rest for 10 mins somewhere warm before carving.

Carve and serve with a large spoonful of a really tangy fresh goat’s curd and a sprinkle of fresh cut chives.

Recipe: Emily Watkins
Images: John Holdship