Cranberry Glazed Root Vegetable Tarte Tatin
Serves: 6
Ingredients:
50g butter2 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:
- 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.
- 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.
- 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.
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