Carrot Wellington

Ingredients:

• 450 g carrots, peeled, ends trimmed
• 1 tbsp. l. olive oil
• 2 teaspoons of honey
• 1 package (280 g) of champignons
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 shallot, chopped
• Flour, for working with dough
• 1 sheet frozen puff pastry, thawed
• 80 g crumbled goat cheese
• 1 tbsp chopped fresh parsley
• 1 large egg, lightly beaten

Preparation:

1. Preheat oven to 220°C (425°F). Line 2 baking sheets with parchment paper. On the prepared baking sheet, toss the carrots with olive oil, honey, and a little salt and black pepper. Bake until the carrots are tender, 20–25 minutes. Remove from the oven and reduce the oven temperature to 200°C (400°F).
2. Place the mushrooms in a food processor and process until finely chopped. Melt the butter in a medium skillet over medium heat. Add the garlic and shallots and cook until fragrant and the shallots are translucent, 3–4 minutes.
3. Add the mushrooms and cook until golden brown, 8–10 minutes. Season with salt and pepper. Let cool completely. This step can be done a day or two before serving.
4. Dust a clean, flat surface with flour. Using a floured rolling pin, roll out the puff pastry into a 25x30 cm rectangle. Using a spatula, spread the mushroom filling over the dough, leaving a 1 cm border.
5. Place the carrots in a single layer on top of the mushroom mixture, alternating the wide and narrow ends to create an even layer. Sprinkle with goat cheese and parsley. Brush the edges of the dough with egg, then roll the dough three times.
6. Fold the ends under and press firmly with your fingers. Place on the prepared baking sheet. Brush the dough completely with egg wash. Use a knife to make 4 slits in the center of the dough. Bake until golden brown, 20–25 minutes. Let rest for 5 minutes and slice.