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Mushroom and Nut Wellington, Lemon and Rosemary Potatoes, and Maple Brussel Sprouts – aka the most delicious Christmas dinner!
Ingredients
Wellington
- 1 white onion – finely chopped
- 2 garlic cloves – chopped
- 1/2 cup of red split lentils
- 7 chestnut mushrooms sliced
- 1 cup of mixed nuts – I have used a mix of walnuts hazelnuts and Brazil nuts – roughly chopped
- 1 carrot – peeled and chopped in small pieces
- 1/2 cup of cooked chestnuts about 80 (100gr – roughly chopped)
- 1 tbsp of brown miso paste
- A small bunch of fresh sage leaves finely chopped
- An handful of fresh thyme leaves
- And handful of fresh rosemary – roughly chopped
- 1 tsp of apple cider vinegar
- A dash of oil for cooking
- Salt & pepper to taste
- 1 pack of shop bought puff pastry
Potatoes
- 500 gr of baby potatoes
- 1 head of garlic
- A generous bunch of fresh rosemary
- 1 lemon – preferably organic or unwaxed
- 3 tbsp of olive oil
- Plenty of salt and pepper to taste
Brussel Sprouts
- 500 gr of Brussel Sprouts
- 1/2 cup of hazelnuts
- An handful of dried cranberries – soak in some warm water for 30 minutes
- 2 tbsp of maple syrup
- 1/4 cup of pomegranate seeds
- Salt and pepper to taste
Instructions
Mushroom & Nut Wellington:
- Give the lentils a rinse, place them in a pan, cover them with boiling water and cook them until soft and mushy. About 10-15 minutes. Drain them and set onto one side.
- Preheat the oven at 180 degrees celsius.
- Add the oil to a large frying pan. Once hot add in the chopped onion and carrot. Cook for 3-4 minutes until translucent and soft. Add in the chopped garlic and cook for another minute. Add in the chopped mushrooms and chestnut. Cook for 4-6 minutes until all the water from the mushrooms has evaporated. Add in the miso paste, all the herbs, and the nuts. Mix everything well and keep cooking for another 5 minutes. Transfer the mushroom mixture to a food processor and add the cooked lentils as well. Pulse a few times, you don’t want to have a completely pureed mixture so make sure you don’t over-process it.
- Cover a large baking tray with some parchment paper. Roll the puff pastry sheet onto it. Place the mushroom mixture in the middle of the sheet trying to form a ‘sausage’ kind of shape. Fold the pastry from each side onto the mixture sealing the wellington. Close each end by folding the pastry. Cut out any excess and if you want to roll the pastry again and cut out stars to decorate the wellington. Flip the wellington onto the other side so you won’t see the seam of the pastry fold. Brush it with some non-dairy milk ( I have used cashew milk) and place it in the oven for 30-35 minutes or until the puff pastry is nice and golden.
- Cut the wellington into slices and enjoy while still warm!
Lemon & Rosemary Potatoes:
- Cut the lemon into slices and place them at the bottom of a baking tray. Place the potatoes on top.
- Add the olive oil, rosemary (stalk included) and all the garlic cloves. With your hands mix everything so the potatoes get fully coated. Make sure the lemon slices are still at the bottom of the tray.
- Generously sprinkle salt and pepper on top. Roast them in the oven for 30-35 minutes until the potatoes are golden brown and slightly crispy. The lemon slices should have gone soft and squidgy. I love rubbing them onto the potatoes for that extra zing!
Maple & Cranberries Brussel Sprouts:
- Preheat the oven at 180 degrees Celsius. Slice the Brussel sprouts in half and add them to a baking tray with a generous drizzle of olive oil, 1 tbsp of maple syrup, salt, and pepper.
- Roast them in the oven for 15 minutes. At this point add in the hazelnuts. Place them back in the oven for another 15 minutes until they start to go golden brown.
- Remove the tray from the oven, add the other tablespoon of maple syrup and sprinkle with the pomegranate seeds, cranberries, and some black pepper.
Lemon & Rosemary Potatoes:Maple & Cranberries Brussel Sprouts:This recipe was republished with permission from Happy Skin Kitchen. Find the original recipe here.
