vegetable wellington with beet drizzle

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A main dish to consider for the holidays

 

 

* Exported from MasterCook *

 

Beet Drizzle

 

Recipe By :UBC Psycobabble 2002-03 Richard Tees

Serving Size : 0 Preparation Time :0:00

Categories : Condiments Holidays

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 beets

2 teaspoons red wine vinegar

1 tablespoon olive oil

Plain yogurt -- as needed

 

1. Cook beets in boiling salted water until tender, about 30 minutes. Cool and

peel. Puree in food processor with vinegar and olive oil until smooth.

 

2. Mix equal amounts of beet purée with plain yogurt to make sauce. Drizzle

sparingly on serving plates using a parchment cone or squeeze bottle.

 

see Vegetable Wellington with Beet Drizzle

 

Source:

" The University of British Columbia Psychology Department 2000 Newsletter "

S(Archive):

" http://www.psych.ubc.ca/babble/archive/2002/mar02/recipemar02.htm "

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Per Serving (excluding unknown items): 191 Calories; 14g Fat (62.1% calories

from fat); 3g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

128mg Sodium. Exchanges: 3 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Use this bright fuchsia sauce sparingly to decorate plates.

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Wellington with Beet Drizzle

 

Recipe By :UBC Psycobabble 2002-03 Richard Tees

Serving Size : 6 Preparation Time :0:00

Categories : Holidays Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup celery root fine julienne -- (1/4 by 1-1/2-inch)

15 large beet greens

8 ounces fresh spinach leaves

1/2 pound St. André cheese (Brie)

4 teaspoons cornmeal

1 tablespoon coriander chutney -- or to taste

Salt and black pepper -- to taste

4 ounces cremini or button mushrooms -- 1/2-inch slices

3 leeks -- finely chopped white

2 teaspoons salted butter

2 each puff pastry sheets -- (17-oz package)

1 egg -- beaten

beet drizzle -- (see recipe)

 

1. Preheat oven to 400F.

 

2. Meanwhile on stove, bring about 6 cups salted water to boil in a large pot.

Blanch celery root for 2 minutes. Drain and set aside.

 

3. Remove and discard tough stalks from beet leaves. Blanch beet leaves for

about 1 minute in same water. Remove from water, drain and set aside.

 

4. Blanch spinach in the same boiling water for about 15 seconds. Remove from

water, drain and add to blanched beet leaves.

 

5. Squeeze out all excess water from beet and spinach leaves. Coarsely chop. You

should have about 2 cups of greens. Set aside.

 

6. Slice six squares of the cheese, about 2 " x 2 " x 1/4 " and set aside.

 

7. Using fingers, break up remainder of cheese into small bite-sized pieces and

scatter over bowl of greens. Add cornmeal and coriander chutney. Mix with wooden

spoon until blended. Season with salt and pepper to taste. Set aside.

 

8. In skillet, saute blanched celery root, sliced mushrooms and chopped leeks in

butter on medium heat until mushrooms begin to brown and smell fragrant, about 6

minutes. Season with salt and pepper to taste. Transfer to bowl. Set aside.

 

9. On lightly floured board, roll out puff pastry to 1/16 " thickness. Cut into

six 3-1/4 " by 8 " rectangles.

 

10. Fill pastries. Bear in mind the pastry puffs up. (Each completed, uncooked

pastry should be no larger than 3 " x 3 " and 2-1/4 " high so it will bake up to an

appropriate starter size.) In centre of each piece of pastry, pat on about a

2-1/2 " diameter, 3/4 " -thick layer of greens. Top with about 2 rounded

tablespoons of the celery root-mushroom mixture. Place a reserved square of

cheese over each mound. Finish by patting about a 3/4 " -thick layer of greens on

top to cover cheese, celery root and mushroom. Be careful not to overfill.

 

11. Brush edges of pastry rectangles lightly with beaten egg. Slightly overlap

ends of pastry on top to cover filling. Press side edges to seal. Trim to size

stated above.

 

12. Place pastries on ungreased baking sheet. Bake 20 minutes until pastry is

puffed and golden (or uncooked pastries can be refrigerated overnight and baked

before serving). Serve immediately on plates decorated with beet drizzle (see

recipe). Serves 6

 

 

CORIANDER CHUTNEY - Look for jars in Indian food stores--sometimes it is

refrigerated. It can be difficult to find but has a delicious flavour worth

hunting down. Try substituting green curry, biryani or korma paste--also

available in Indian stores or supermarkets--but adjust quantity to taste.

 

ST ANDRE CHEESE is made with cow's milk; it's a fluffy, creamy, and buttery

brie.

 

Description:

" Individual pastries with celery root, greens, and other vegetables. "

Source:

" The University of British Columbia Psychology Department 2000

<http://www.psych.ubc.ca> "

S(Photo):

" http://www.psych.ubc.ca/babble/archive/2002/mar02/recipemar02.htm "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 672 Calories; 44g Fat (58.2% calories

from fat); 19g Protein; 53g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol;

683mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 7 1/2 Fat.

 

NOTES : Once you've blanched the veggies, the rest of the preparation is easy

for these high pillows of crisp and tender veggies. The variety of garden-fresh

flavours makes this an ideal vegetarian starter.

 

Nutr. Assoc. : 2520 0 1423 202 0 382 0 4196 0 222 0 0 0