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Esther Kaiser
Beet wellington
Vegetarian version of beef wellington with beetroot, shallot, garlic, mushrooms, mushrooms and puff pastry.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Peel the beets, sprinkle with a little salt and pack them separately in aluminum foil.
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Puff them until tender for about 60 minutes. Remove from the oven and remove the foil.
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Halve the shallot. Meanwhile grind the shallot, garlic and mushrooms in the food processor.
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Heat the oil in a pan and fry the shallot mixture and the dried mushrooms for 8 minutes on medium heat.
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Add the balsamic vinegar and season with salt and pepper. Bake for another 2 minutes.
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Cut the puff pastry to 24 x 32 cm. Halve lengthways, make sure that 1 slice is 2 cm wider.
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Place the small slice on a baking tray covered with parchment paper. Roll out the second slice to 15 x 32 cm.
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Mix the dairy spread with the mushroom mixture. Divide ¼ across the middle of the slice, leaving 2 cm at the edge.
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Divide the beet and the rest of the mushroom mixture.
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Place the second dough slice on it and press the edges with a fork. Cut stars from the rest of the dough and stick them on them.
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Brush the top with the beaten egg and bake the beet Wellington in 20 min. Golden brown and done.
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Nutrition
270Calories
Sodium22% DV520mg
Fat25% DV16g
Protein14% DV7g
Carbs7% DV21g
Fiber16% DV4g
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