Carrot Wellington

Jim bought lamb chops for Easter dinner.  He also served Chateau Lynch Bages, 2002 with them.  The spring issue  of Fine Cooking showed lamb chops with carrots.  That lead me to a FoodTV recipe by Katie Lee.  I spread this recipe out over 2 days also.  I made the mushroom spread actually on Friday.  This dish was perfect.  I really prefer it to Beef Wellington.  The whole Easter meal consisted of:

Grilled Lamb Chops

Carrot Wellington 

Old-Fashioned Lemon-Lime Pudding Cake

I think it is the best meal I’ve ever made.  Jim cooked the lamb chops on an indoor grille as it rained all day and the night before and Sunday night.  At least we were not hit damaging wind or another tornado.  

Ingredients:

1 # carrots, ends trimmed, peeled

1 TEVOO

2 t honey

Kosher salt and freshly ground black pepper

1 (10 oz. package white button mushrooms (I used baby Bella as that is what I had.)

2 T unsalted butter

1 clove garlic, minced

1 shallot, minced

All-purpose flour, for dusting

1 sheet frozen puff pastry, thawed

3 oz. goat cheese, crumbled

1 T minced fresh flat-leaf parsley

1 large egg, lightly beaten

Directions:

1. Preheat the oven to 425 Degrees F.  Line 2 making sheets with parchment paper.  
2. On one prepared baking sheet, toss the carrots with EVOO, honey and some salt and pepper.  Bake until fork-tender, 20-25 minutes.  Remove from h oven and reduce the oven temperature to 400 degrees F.
3. Put the mushrooms in a food processor and pulse until finely chopped.  In a medium skillet over medium heat, melt the butter.  Add the garlic and shallot and sauté until fragrant and the shallots are translucent, 3-4 minutes.  Add the mushrooms and cook until all the water has been released and the mushrooms are browned, 8-10 minutes.  Season with salt and pepper.  Let cool completely.  (This step can be done a day or two in advance.)
4. Sprinkle a clean flat surface with flour.  Use a floured rolling pin to roll out the puff pastry to approximately a 10” X 12” rectangle.  Use a spatula to spread the mushroom mixture onto the pastry dough, leaving a 1/2” border.
5. Place the carrots in and even row onto the mushroom mixture, alternating big and little ends to make the layer flat.  
6. Sprinkle with the goat cheese and parsley.
7. use a pastry brush to coat the border of the pastry with egg wash, then roll the pastry 3 times onto itself, into a cylinder.  Pinch the ends closed with your fingers and tuck the ends of the pastry under. 
8. Place on the remaining prepared baking sheet.  Use the pastry brush to lightly coat the Wellington in egg wash, taking acre not to miss any spots.  Using a paring knife, cut 4 slits down the center of the pastry.  
9. Bake until golden brown, 20-25 minutes.  Let stand 5 minutes before slicing.   

This was so good.  We have about half left over, hopefully it tastes as good as a leftover.  I figures a 2” slice is about 6 WW Pts.  Worth every points.