This savoury tarte tatin makes an impressive vegetarian main, or pairs beautifully with roast venison, pork or beef.
- 3–5 parsnips, peeled and cut into 2cm rounds
- 1 tbsp olive oil
- 30g light muscovado sugar
- 2 tbsp cider or white wine vinegar
- 50g unsalted butter
- Plain flour, for dusting
- 300g all-butter puff pastry
- Fine sea salt and freshly ground black pepper
- Heat the oven to 190C/gas 5. Bring the parsnips to the boil in a saucepan of salted water, then parboil for 5 mins. Drain and rinse under cold water until they are cool enough to handle.
- Heat the oil in a 20cm/8inch ovenproof frying pan or tarte tatin pan over a medium heat. Arrange the parsnips, cut-side down, in a single layer as neatly as you have the patience for. Season well.
- Fry the parsnips for about 5 mins, without turning, until nice and golden.
- Mix the sugar and vinegar with 3 tbsp of water and add to the pan. Dot the butter across the top and watch it melt in. Turn down the heat and leave to simmer for 10 mins.
- If the pan is looking a little dry, add another 1–2 tbsp of water, then turn off the heat.
- On a lightly floured work surface, roll out the pastry to a thickness of about 3mm. Use a dinner plate as a template and cut around it to make a neat circle.
- Place the pastry circle on top of the parsnips and tuck in the edges. Prick several times with a fork to allow the steam to escape and bake for 20–25 mins, or until crisp and golden.
- Leave the tatin in its pan for 10 mins, before turning it out by inverting it onto a serving plate. Pour any juices from the pan over the top and serve as a vegetarian main course with a lightly dressed green salad, or as an accompaniment to roast beef, game or pork.
Top Tip: If you have any leftover pastry, simply re-roll, sprinkle over some grated hard cheese, fold in half and roll again. Cut into 1cm-thick strips and twist them before scattering over more cheese and some salt and pepper. Bake at 190C/gas 5 for 10–15 mins, or until puffed up and golden.
Too Good To Waste: Making Magic Out of Forgotten Food by Victoria Glass, published by Nourish Books