Cranberry Glazed Root Vegetable Tarte Tatin
Ingredients
- 50g butter
- 2 parsnips, peeled, cored and cut into small chunks
- 2 carrots, peeled and cut into chunks
- finely grated rind and juice of 1 orange
- 200ml vegetable stock
- 125g shallots, peeled and halved
- 1 courgette, halved lengthways and sliced
- 3 tbsp Ocean Spray Cranberry Sauce
- 1 tbsp wholegrain mustard
- 225g puff pastry, thawed if frozen
- small handful flat leaf parsley
Method
- 1
Preheat oven to 200C/400F/Gas 6. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 mins. Stir in orange rind and juice and stock, bring to the boil and simmer for five minutes.
- 2
Stir in the shallots, courgette, cranberry sauce and mustard. Simmer for 6-7 minutes or until the vegetables are tender and the stock has been absorbed. Season with salt and freshly ground black pepper.
- 3
Roll out the pastry on a lightly floured surface to a 24cm circle. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 20 minutes until risen and golden. Turn out onto a serving plate and scatter with parsley to serve.
Cranberry Glazed Root Vegetable Tarte Tatin was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 50g butter
- 2 parsnips, peeled, cored and cut into small chunks
- 2 carrots, peeled and cut into chunks
- finely grated rind and juice of 1 orange
- 200ml vegetable stock
- 125g shallots, peeled and halved
- 1 courgette, halved lengthways and sliced
- 3 tbsp Ocean Spray Cranberry Sauce
- 1 tbsp wholegrain mustard
- 225g puff pastry, thawed if frozen
- small handful flat leaf parsley
- 1
Preheat oven to 200C/400F/Gas 6. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 mins. Stir in orange rind and juice and stock, bring to the boil and simmer for five minutes.
- 2
Stir in the shallots, courgette, cranberry sauce and mustard. Simmer for 6-7 minutes or until the vegetables are tender and the stock has been absorbed. Season with salt and freshly ground black pepper.
- 3
Roll out the pastry on a lightly floured surface to a 24cm circle. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 20 minutes until risen and golden. Turn out onto a serving plate and scatter with parsley to serve.
Cranberry Glazed Root Vegetable Tarte Tatin was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
