Vegetable Wellington for One


Friday, January 2nd 2009, 1:20 pm
By: News On 6


Ingredients:
1, 10" x10" sheet puff pastry (thawed if frozen)
6oz vegetable of choice, such as squash, zucchini, eggplant, mushrooms, spinach
Nonstick spray
1oz 2% milk Provolone cheese
1 egg, beaten (for egg wash)

Sauce:
2 Tbsp sun dried tomato, chopped finely
1/8 tsp sea salt (optional)
3 oz dry white wine
4 oz fat-free half and half

Directions:
1. Remove phyllo dough from freezer, remove one package from box and allow dough to warm to room temperature while preparing vegetables.
2. Thinly slice the squash, zucchini, and/or eggplant.
3. On a grill or very hot dry pan, sear the sliced vegetables and/or Portabella mushroom cap until lightly browned, set aside on paper towels to remove excess moisture and allow to cool.
4. On a flat surface, unroll the phyllo dough sheets. Take five phyllo dough sheets and cut them all together into an 8" x 8" square. Place the cooled vegetables in the center of the square and top with one slice of cheese. Using a pastry brush, paint the edges of the dough around the vegetables with egg wash.
5. Fold the corners up to the center, making a box that completely encloses the filling.
6. Paint the outside of the pastry with the egg wash.
7. Bake in oven at 425 degrees F for about 10 minutes or until nicely browned.
8. While the pastry is baking, make the sauce. Combine all of the ingredients in a food processor and blend for 20-30 seconds. Pour mixture into a sauce pan and reduce over medium heat until sauce is slightly thickened. Add 1 Tbsp of parmesan cheese to the sauce towards the end to melt the cheese.
9. Pour sauce into a rimmed plate. Serve Wellington on top of sauce.

Yield: 1 serving

Nutrition information per serving (without sea salt): 373 calories, 18 gm protein, 41 gm carbohydrate, 3.7 gm fiber, 8 gm fat, 3.5 gm saturated fat, 577 mg sodium.

This recipe provides over 1/3 daily calcium (377 mg)
and over 1/3 daily potassium (1216 mg) needs.

Exchanges per serving: 2 ½ starch, 1 vegetable, 2 oz protein, 1 fat

Source: Adapted recipe by Marianne Wetherill, RD/LD

St. John Medical Center