Guaranteed to make dinner special
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- เผยแพร่เมื่อ 18 ธ.ค. 2023
- Guaranteed to elevate any dish this is served in, on its own or paired with breakfast, roasts or Christmas Dinner. Today we take the humble spud to new heights with this POTATO WELLINGTON that is plant based: think rich, savory potatoes mashed with a hint of spice, wrapped in crisp golden pastry, and studded with succulent umami mushrooms. It's a vegan feast for your taste buds sing. We're cooking with soul, transforming the simple into the sublime and making the casual elegant.
Join me in the kitchen as we roll up our sleeves and craft this masterpiece, infusing it with passion and a bit of cheeky fun. Because, in this episode, we're not just cooking; we're creating art
That 1.3% in the title are for those that might dislike good food.
dereksarno.com/
Golden Potato Wellingtons
Yields: 2 Wellingtons (16 portions)
Ingredients:
2 kg potatoes
2 rolls of vegan puff pastry
1 stick of vegan butter
Salt and black pepper, to taste
A pinch of white pepper
Olive oil, as needed
2 teaspoons agave syrup
500g large button mushrooms, sliced
1 teaspoon smoked paprika
¼ cup sherry wine (marsala or brandy are also suitable), optional
200g fresh greens (stems removed)
Instructions:
Peel the potatoes and boil them until fork-tender. Strain and let them dry out completely. Mash with ½ to a whole stick of vegan butter while still warm. Season with salt, black pepper, and a pinch of white pepper. Cool and refrigerate until cold.
Steam the greens until wilted, then cool and pat dry with paper towels.
In a pan, sauté the sliced mushrooms with olive oil, salt, black pepper, smoked paprika, and optional sherry until they are golden brown and the moisture has evaporated. Cool completely.
On a baking sheet (floured if needed), roll out the puff pastry. Layer the greens and mushrooms on the pastry. Shape the cold mashed potatoes into a cylinder that will fit within the pastry. Roll the pastry around the potato filling, sealing the edges like a burrito.
Mix a little agave syrup with olive oil and brush over the pastry to create a glaze.
Bake in a preheated convection oven at 200°C (400°F) for 25 minutes, rotating if necessary for even browning.
Remove from the oven and let cool completely, preferably overnight. Cut into 1-inch portions and serve.
Note:
To achieve a golden finish, ensure that the Wellingtons are rotated in the oven to allow for even coloring. Letting them cool completely will help set the shape and make slicing easier. - แนวปฏิบัติและการใช้ชีวิต
Each video gets better and better. I love how you show us different options, it's very helpful. Great background music too. Happy holidays to you and Frankie. You're the best ever vegan chef. Denise
Thank you! You too have a lovely holiday week
I agree! And I am only a minute in :)
Totally agree!!!
Agree!!!❤
I'm going to be "that Mom" and tell you that I dont want to hear you calling yourself a "dummy" again. Everybody makes mistakes. Please don't automatically go to the negative self talk. You do amazing, vital work and you're such a good Papa to Frankie. ❤
Presumptuous.
Thank you, Mom. Such excellent advice! You’ve got some lucky kids 😊
We had this for Xmas with tofu roast, gravy and mushroom steaks, all from your videos. I prepared a lot to have leftovers, none to be found. 6 people ate 2nd & 3rd portions. If they hadn't finished it all, they would have just continued eating. I made the full change to plant based from being mostly plant based. Rest of family has not made a full change, so this was a real treat for me to see. Wonderful recipes like yours have huge significance to people, I find, in realizing that this dietary change is not only beneficial on multiple levels but is rewarding to the palate and personal health as well. All of your recipes that I have made are exceptional and no one is missing animal products at the table. Sincere thanks 🙏 and xoxo to Frankie 💕
I love how you break it down and add so many options! They all look soooooo delicious! Thank you for sharing your inspired ideas with us. 💖
Thanks for watching! Happy Holidays
I made this for Christmas lunch with my fussy meat-loving parents. I happened to have a big cabbage on hand so I used cabbage leaves instead of spinach and served it up smothered in mushroom gravy. Have never seen my parents so thrilled with a veggie dish. They wouldn't let me take any leftovers home! Thank you for sharing this Christmas hit!
Bonus Miss America comment
So this is Christmas Eve dinner looks like. Thanks for the amazing recipe!
You are so welcome! Thanks for watching
This is our next birthday dinner, it's a big one for my little vegan. So elegant, the perfect main. Love to that pretty girl, she's got amazing eyes ... light brown and love, thanks for sharing everything!!
She’s an angel
Just simply wonderful 💚🌱🤤
I love everything about your videos- the creative dishes, your dear dog close by, the humor, and your beautiful cutting board and workhorse iron skillet. I will definitely try this Potato Wellington.
Mr. Sarno, you are AMAZING! So happy I found you.❤
I love the low-key vibe to your approach. This channel will blow up! When you do, I hope you stay grounded with your real-world explanations, and continue to show us what you love to make and eat. What you are doing is really working so I hope you stay true to that!
Thanks! That's the plan, although I do very much want to continue learning and improve on the technical bits. Thanks for watching.
Can’t stop watching your videos ‼️You cook with your heart and that shows in every dish 💚 No calories, only a few nutritional facts but a loving dog at your side. That’s the best home cooking I can think of. Have a great day ☀️Gabriele
You blew me away with this one. What a way to supercharge the mashed potato! Those presentations made me so excited to try these out. I’ll definitely do it some time soon. Thanks for the inspiration man. Wicked indeed ❤
Happy Holidays Chef, to you and yours. Your videos are the best gift anyone could hope for. 🎁
Happy holidays!
What a masterclass! Thanks as always! 🌱🧡
Thanks for watching
WOW Derek, it looks so good . The plating options looks amazing
Thanks so much!
Pro tip: The more butter you add to the mash, the more delicious they get.
If people knew how restaurants really did it
Love this! Potatoes and pastry...can't go wrong. Yum! I'm guessing the single portions would freeze and reheat OK too so it's a great one to have on standby in the freezer. Also really enjoyed the video production, the music and showing several serving options (and Frankie 😍). Well done!
Thank you for sharing such delicious recipe options! I like your choice of greens, I believe you use Collards. Your tips are very helpful. I love watching you cook, you help me to be more creative in the kitchen😋.
Frankie, is beautiful! Wishing you, Frankie, your family, guests and friends all the very best this season and an abundant New Year🕊
Having been a lifetime vegetarian-love this channel. Your food with mindfulness is sure a delight.
Adding dill to the potatoes will make a huge difference
I really can't wait to make this! Thanks, once again, Derek! Merry Christmas!!
Same to you!
this is the first time I have ever been inspired to make my own roast, this looks amazing and so versatile!
Happy Chef Sarno, happy doggie, happy potato-rich centerpiece. Happy Christmas! Thanks for posting : )
Thanks for watching
I'm not a big mushroom fan, so thank you for showing me the variation without mushrooms. The breakfast version looks out of this world!!
Absolutely love your videos and lately they are even better. You spend a lot of time cooking and editing and having fun.
So much joy watching you ( and Frankie of course) cooking. Love your food, seems so delicious!!!
Thanks so much! Derek 😊✨ for the different variations.
This is definitely on my holiday menu.
I love your cookbook, you are one of my favorite vegan chefs.
Enjoy your videos with Frankie ❤
Great idea for breakfast, I think my husband & son would love this, probably will add vegan cheese on top.
Happy holidays to you & Frankie 🐶 ❤ 🎄 ❤🌟
Much love & gratitude from Toronto Canada 🇨🇦 ❤
I think I'm actually going to convince my family to let me take care of Christmas lunch and make these, these look really doable!!!
Breakfast, lunch or dinner ready!
@@DerekSarnoChef I did this and served it for Christmas dinner to family, everyone loved it, it tasted great. I think I messed up with the stuffing as they didn't maintained their shape (they kind of became flat in the fridge). The first one I made I thought I overstuffed so I was conservative for the rest and I think understuffed them. They tasted excellent though and I'm still having leftovers!
Truly special!
You're the best. Thanks for all you share! Heaps of best wishes to you and yours!!!
I bought your book a while ago not realising you had a TH-cam channel. I love your gentle style. It makes watching your videos entertaining beyond recipes. ❤
Derek, you’re killing me here! So beautiful and scrumptious!!!
Thank you so much!
yYou've introduced me to so much more and such a broader menu!
I'd become bored with what I do so far, but now you've opened up a whole other world of options! I ws getting tired of my limited range...
How exciting you make the food world with began inspired menu and ingredient options!
I look forward. to seeing and making your delicious dishes!
This looks so easy yet tasty! Another one to make. Thank you 😊
Thank you Derek for all the meals you are sharing.❤❤❤❤❤
Making me sooo hungry, thanks for the inspo and Merry Chrimblage and all!! 🎉
I love how you made amazing vegan meals with the most basics food you could find, I'm from spain and love food and cooking. Thank you for so much
Merry Christmas, Derek! I made both of your Christmas recipes. It was so delicious. I made the All In One Festive Dinner for my wife and I on the first day of Christmas. We had the Potato Wellington with Christmas Roast on the second day of Christmas. My son, his fiancée (she vegetarian, he flexitarian), my wife and I were absolutely delighted. Thank you for the great recipes. Your instructions and tips were spot on and we had no trouble following everything exactly.
Thank you for all of your recipes, they are so amazing!
Looks like heaven on a plate!! Thank you so much for this recipe!!
Happy Holidays to you and your beautiful girl!!
Yum! Just in time for Christmas. I’m gonna make this and spread it out over a few days, thanks to your serving ideas. Can’t wait. P.S. Your dog has the prettiest brown eyes. Love black labs.
Awesome. Thanks for watching!
Oh yum!!! All of the dishes looked amazing!
Another great one. Thank you. You’re appreciated my friend.
Just beautiful!!
Yummy! I can’t wait to make this. Thanks for sharing! Happy Holidays to you and Miss Frankie from your old stomping grounds. (I’m in Tacoma)
Happy holidays!
Yes, this is very special and what I’ll be making for Christmas. Thanks so much.
They look delicious Derek 👍🤘 when I get round to doing one I'll stick some chives & mustard in the tatty mash 😋😁
🤤
I have really been changing my diet with your page. Your recipes have been a big hit at home
You look stuffed Derek and i thank you for using your gift to help me. Very blessed.
Love this!!! All great ideas!
I'm in love with this!
A few years ago I went to a big dinner at a very posh steakhouse 😬 restaurant. I had called ahead to inquire about vegetarian and vegan menu options as I Didn’t see any veggie mains, just salads and potatoes on their online menu.
They said “we do a curried lentil Wellington that everyone loves, but it’s not on the menu so just call ahead to order.”
And it was absolutely delicious 😋.
I began to recreate this dish at home and was surprised at how simple it was - basically make a lentil-walnut loaf and wrap that bad boy in pastry and bake to drool-worthy perfection.
But potatoes inside?!? Ohhh how did I miss that option. Can’t wait to try your recipe!! Mmmnmn!
So inspiring and amazing!!! And mouth-watering too!!
I never would have thought of this! This is why I follow the pro!! 😁Love the pup kisses
Slashes where they will be cut thru allows pastry to puff in oven.
Great also with filo. Then you can tailor the fat for flavor.
Try it with strudel dough if your oven has room. I make a huge 'U' shape.
Love your work!
I love potatoes so this is right up my alley!
It’s a game changer! Thanks for watching
It’s very refreshing to see an amazing Chef yet also be lowkey and modest. BTW I really like how you do that “clicking” thing with the tongs. Reminds me of a gunslinger. 🤠
Deliciously gorgeous food! ❤❤❤ thank you
Thank you Derek, gonna try this one soon
You're awesome!! THE greatest culinary mind 🤯 ❤❤❤❤
Thanks for watching 🙏🤌
This is fantastic! Even I will be able to do this without stressing (I think). TY so much for sharing and teaching us.
Fabulous recipes - and you make it look SO easy - it's really encoraging! And I LOVE the dog!
Wow Derek. They all look amazing. You are so creative. Thanks for what you do. Merry Christmas to you and Frankie ❤❤🎄
Happy holidays!
Whoa chef!! I am definitely going to have to try this
Another great inspiration. Love your work keep it up! You have taught me so much about cooking. Thank you for sharing.
Looks soooo amazing
I have never seen anything like this before. Got me some inspiration for something I will try myself soon :)
Awesome. Thanks for watching!
A fancy potato knish. Good idea. Thanks for the demo. BTW Frankie is adorbs.
Making this for Christmas!
That would be awesome with some bacon and chives in the mash! Interesting idea that's for sure
Thanks, Derek! Great video and I'll give this a try. The NYT Mushroom Wellington is one of my favorites and this gave me a lot of ideas to add to it. Also, great job on the video production! I've watched most and you are always getting better. Happy holidays!
Thank you so much for this recipe , I made it for christmas and everyone went crazy over it, absolute success! (I did replace the greens with vegan ham though and added a pinch of nutmeg in the mashed potatoes)
Great recipes as always.
Happy Holidays Derek and Frankie Family Love The Guitar Amazing Food ❤❤
Yvonne mullion Cornwall England
holy moly man that is so cool, thanks for sharing with us :D
Another great meal Derek, thanks for the inspiration. Hello Miss Frankie!🐕
Thanks for watching
Sorry I’m not really a commenter but these are fabulous thank you so much for sharing your gift 🦋
Thank you for watching and your comment
What wonderful-looking recipe! Subscribed.
You and Frankie make me wish I knew you both. Just wonderful.
I knew it was possible! Thank you for sharing the way. This is the way…
Now we need a desert wellington.
It really looks so good! 🤤
Always love your videos. Thanks :)
Great recipe! Thank you for sharing. And a big hello to the real star of the show....🎉Frankie! 🎉❤
Looks so good!!! 🤤😋🤤😋🤤😋
I treied the Lion's Main Steak yesterday and it was delicious. I've been invited for Christmas dinner at friends I'm going to cook another steak cuz they are all carnivores who like beef. Happy holidays to you and Frankie.
YUM, these all looked delicious 🤤I've never had Potato Wellington, but now I know I need to bake a few, haha. I'll be saving this video for reference, thanks for the inspo Derek!
I really enjoyed the mellow vibe of this video while I sat here in the dark with my oatmeal. A small landmine went off this morning, but you and Frankie helped chill me back out. 😊 Have a great day (or night, I think).
Love this
Awesome, thank you
You rock! Thanks!
Be still my heart! A amazing vegan cook! Single? Straight? fallen in love lol! I am a vegan cook too, was decent old school rural cook in mid west and it transferred well to cooking vegan but wow no vegan restaurants in rural Michigan and even hard to get vegan groceries! I have to cook to stay vegan but be so nice to get a break from it too! Thanks for the hot vegan dreams!
randomly recommended to me, immediately subbed. this is incredible.
Amazing as always!
Thanks for watching
Oh crap!😅 you‘re killing me! Just,in time for Xmas. Thanks 🙏
I am sooo doing this ,prep day Sun!!!
🌴🎄🌱🫶
That sparkle in your dog's eyes is so cute. XD I'll definitely have to try this!
poormans wellington , i love the idea , and it can be adapted to any dietary needs :) good job!
Thank you!