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Maple Parsnip and Chestnut Wellington

Maple Parsnip and Chestnut Wellington

Name: Maple Parsnip and Chestnut Wellington
Prep time: 46 min
Cook time: 25 min
Total time: 1 h 11 min
Yield: 6
Cuisine: American
Ingredients: Olive oil 2 tbsp; Parsnip 4; Red onion 2; Chestnuts 200g; Maple syrup 2 tbsp; Dried rosemary ¼ tsp; Ground pepper; Frozen puff pastry 1 large sheet; Almond milk 1 tbsp

vegan Christmas centerpiece

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1h 11m
Serves 6
Easy
400 °F
(1)

Ingredients

	2 tbsp Olive oil
	4 Parsnip chopped into small cubes
	2 Red onion chopped
	200g Chestnuts peeled, chopped
	2 tbsp Maple syrup light
	¼ tsp Dried rosemary
	Ground pepper freshly, to taste
	1 large sheet Frozen puff pastry ready rolled, vegan
	1 tbsp Almond milk or non-dairy milk of your choice

Nutritional information

583

Calories

28.2g

Fat

74.9g

Carbohydrate

8.4g

Protein

0mg

Cholesterol

332mg

Sodium

Cuisine:

American Recipes

Ingredients

2 tbsp Olive oil
4 Parsnip
chopped into small cubes
2 Red onion
chopped
200g Chestnuts
peeled, chopped
2 tbsp Maple syrup
light
¼ tsp Dried rosemary
Ground pepper
freshly, to taste
1 large sheet Frozen puff pastry
ready rolled, vegan
1 tbsp Almond milk
or non-dairy milk of your choice

Maple Parsnip and Chestnut Wellington

This Maple Parsnip and Chestnut Wellington is a delicious vegan centerpiece for your Christmas table this year. Not only does it taste delicious, it looks really impressive too. This plaited pastry specialty will stand up against any Christmas roast this year.

This recipe requires that you roast the parsnips and red onions with the chestnuts. Using vegan pastry, make the crust of your plant-based wellington. It can be a bit tricky to fold and overlap the pastry, but it is worth persevering as the end result is so impressive.

To make my Maple Parsnip and Chestnut Wellington, you will need the following ingredients:

So, how do you make Maple Parsnip and Chestnut Wellington?

Steps to make Maple Parsnip and Chestnut Wellington

1	Heat the oven	5
Preheat the oven to 400 °F.
2	Roast parsnips and red onions	20
Place parsnips and red onions onto a baking tray. Drizzle with olive oil and toss well to coat evenly. Place the baking tray in the oven and roast the vegetables for about 20 minutes until tender. If your chestnuts are uncooked, place them in the oven to roast too.
3	Add maple syrup, black pepper and rosemary	10
After 20 minutes, add the maple syrup, black pepper and rosemary to the veggies. If you are using pre-cooked chestnuts, add them at this stage too. Mix well. Roast 10 more minutes.
4	Prepare the pastry	5
Lay the sheet of puff pastry flat onto a lightly floured surface and roll into a larger rectangle, about 12-inches by 15-inches. Ensure that the middle third remains intact and diagonally slice the outer thirds in 1-inch thick strips. Remove the end strips from each side. Set these aside to decorate the Wellington.
5	Place vegetables on the pastry	2
Gently transfer the pastry onto a baking tray lined with parchment paper. Spread the roasted vegetables evenly along the centre third of the pastry.
6	Wrap the Wellington	2
Starting at one end, overlap the strips of pastry from alternating sides to cover the filling until it is fully wrapped. Tuck the pastry under each end to enclose the filling.
7	Decorate	2
Decorate with shapes cut from the pastry offcuts and brush with milk.
8	Bake	25
Bake in the oven for 20-25 minutes, until golden brown.
9	Serve
Serve whole and carve into slices at the table.

This Maple Parsnip and Chestnut Wellington is a perfect Christmas meal for the vegans in your life. It tastes great and it’s really filling. Try it for yourself this year and come back to leave a review letting me know what you think.

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!