Treat the vegetarians in your life to a main course they won't forget with this roasted root vegetable tart tatin.
Ingredients
- 60 g2 oz butter
- 2 parsnips, peeled, cored and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 medium sized sweet potato peeled and cut into chunks
- Zest and juice of 1 lime
- 200 ml7 fl oz vegetable stock
- 110 g4 oz shallots, peeled and halved
- 3 tbsp cranberry sauce or redcurrant jelly
- 1 tbsp wholegrain mustard
- 1 tbsp sugar
- 230 g8 oz puff pastry, thawed if frozen
- A small handful of fresh parsley, finely chopped
- A small handful of fresh chives, finely chopped
- 100 g3½ oz crème fraiche
- Seasoning to taste
Method: How to make Roasted root vegetable tart tatin
Preheat the oven to 200C/ gas mark 6.
Melt the butter in a medium sized heavy based oven proof frying pan. Sauté the parsnips, shallots, sweet potatoes and carrots for 3-4 minutes.
Stir in the lime zest and juice, add the stock and bring to the boil. Turn down the heat and simmer for 5 minutes.
Stir in the cranberry sauce and mustard. Simmer until the vegetables are tender and the stock has been absorbed. Season with freshly ground black pepper and combine with the sugar.
Roll out the pastry on a lightly floured surface to fit over the oven proof frying pan. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 25 minutes until risen and golden.
Turn out onto a serving plate and scatter with the chopped herbs and serve in individual servings with a spoonful of creme fraiche.
