Photo credit: www.bonappetit.com

Innovative Easter Fare: Carrot Wellington

Throughout my culinary journey, I’ve consistently advocated for unconventional choices when it comes to Easter meals. A few years back, I championed the idea of serving rabbit as a flavorful highlight of the holiday, particularly in the form of a slow-braised bolognese. Last year, I shared a more casual celebration at a friend’s place, putting together hot dogs for a group. While my childhood Easters were marked by traditional egg-centric brunches and sweet, glazed hams, I’ve gravitated toward more unique approaches in adulthood. This year, I’m excited to introduce yet another playful interpretation: a carrot Wellington that’s sure to delight anyone looking for a meatless centerpiece.

The traditional beef Wellington is a culinary challenge, showcasing a tenderloin enveloped in a mushroom mixture and wrapped in golden puff pastry. Achieving the perfect combination of textures, with the pastry crisping at a different rate than the beef cooks, requires attention to detail. Many daring cooks might leave the doneness of their meat until the moment of slicing, but using a meat thermometer, as suggested by food director Chris Morocco, can eliminate that uncertainty.

When conceptualizing a vegetarian adaptation, I was reminded of the quirky vegducken from Epicurious, which humorously features a single scallion at its core. Inspired by this creativity, I aimed to recreate that element of surprise within the Wellington format, ensuring that there would be no concern about undercooked parts. The perfect solution emerged: carrots.

To craft a carrot Wellington, the first step involves roasting substantial pieces of carrots. One half is blended in a food processor with shallots, goat cheese, and Gruyère, creating a creamy paste that serves as a flavorful base—essentially a carrot interpretation of the classic mushroom duxelle. The remaining roasted carrots are enhanced with honey and curry powder, arranged atop the paste to represent the ‘tenderloin.’ Enveloping the carrots in the pastry and sealing the ends results in the iconic Wellington shape. Decorative slits in the pastry not only provide an attractive presentation but also allow for steam release during cooking.

I find that serving the vegetarian Wellington partially sliced offers guests both the visual appeal of the entire dish and the delightful surprise of the roasted carrots within. To complement this creation, I plan to prepare a refreshing yogurt sauce for dipping and a vibrant green salad—aligning perfectly with the playful theme of the meal.

This vegetarian centerpiece showcases the versatility of roasted carrots in two delightful forms: as the decorative centerpiece of the Wellington and as a blended filling, bringing both flavor and fun to the holiday celebration.

Source
www.bonappetit.com