I have made many a vegetarian wellington, ranging from whole flat portobello mushrooms wrapped in spinach to a black bean and chestnut version, but my favourite by far is this beet wellington, and not just for its nomenclature. It requires a little care in the assembly process, but then so does a standard fillet beef wellington, and this keeps as close to the original as possible with the inclusion of a mushroom duxelles and a crepe layer. The duxelles provides a distinctive depth of flavour, and the crepe layer, although it may seem overly fancy, acts as a barrier between the vegetables and the pastry, keeping the former tender and the latter perfectly crisp. This may well be the best part of a morning’s work, but the end result is more than worth it.
© Jack Monroe, 2019. Images:© Patriciat Niven, 2019.