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Celeriac, roasted leek & sweet potato Wellington
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Serves: 4 - 6
1 medium sweet potato, cut into bitesize pieces
1 medium leek, washed and cut into bitesize pieces
3 tbsp oil
¼ celeriac (approx 200g)
1 red onion, finely sliced
2 cloves garlic, finely sliced
115g pack baby spinach
75g wholewheat couscous
1 mint tea bag
150g roasted cashew nuts
Pinch of dried chilli powder
2 tbsp Clearspring Tamari Soya Sauce
1 tsp salt
½ tsp ground black pepper
320g pack Jus-Rol Puff Pastry Sheet
2-3 tbsp non-dairy milk drink
1. Preheat the oven to 200°C, gas mark 6. Place the sweet potato and leeks on a baking tray with 1 tbsp of oil and a big pinch of salt, mix and bake for 20-25 minutes until soft.
2. Peel and coarsely grate the celeriac. Put the remaining oil in a large pan over a medium heat and sauté the onions and garlic, stirring, for 5 minutes or until light brown. Add the celeriac and a pinch of salt, and sweat for 5 more minutes, stirring, until the celeriac starts to brown. Remove from the heat, stir in the spinach and leave to wilt.
3. Place the couscous in a bowl with the tea bag and pour over 100ml boiling water. Cover and leave to stand for 5 minutes. Discard the tea bag and fluff up with a fork. Roughly chop two-thirds of the cashews.
4. Add a pinch of chilli to the celeriac with the tamari, salt and black pepper. Fold in all the cashews, couscous and roasted vegetables. Cool.
5. Reduce the oven to 180°C, gas mark 4 and line a baking tray with baking parchment. Place the pastry on the baking tray and spoon the filling into the centre third, lengthwise, leaving a third of the pastry either side and also a little space at each end. Form the filling into a smooth, firm mound that will hold its structure when cut.
6. Bring the pastry round from the sides so it covers the filling. Press to seal the ends, remove any excess and fold in so it’s fully covered. Roll it over so the top is smooth. Brush with the non-dairy milk drink.
7. Bake for 30-35 minutes or until the pastry is golden.
Typical values per serving:
This recipe was first published in February 2019.