HomeFood & drinkRoasted Vegetable Tarte Tatin

Roasted Vegetable Tarte Tatin

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Type of cooking:  Hob
 
Preparation time: 25 minutes
Cooking time: 45 minutes
 
Ingredients (for 4 people) :

    -50g/2oz butter
    -2 parsnips, peeled, cored and cut into small chunks
    -2 carrots, peeled and cut into small chunks
    -Finely grated rind and juice of 1 orange
    -200ml/7fl oz vegetable stock
    -125g/4oz shallots, peeled and halved
    -1 courgette, halved lengthways and cut into chunks
    -3 tbsp Ocean Spray Wholeberry Cranberry Sauce
    -1 tbsp wholegrain mustard
    -225g/8oz puff pastry, thawed if frozen
    -Small handful flat leaf parsley
    -Seasoning

Method:

Preheat the oven to 200C/fan oven 180C/Gas mark 6.

Begin by melting the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 minutes.

Stir in the orange rind and juice and stock and bring to the boil and simmer for 5 minutes.

Stir in the shallots, courgette, Wholeberry 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 (91/2in) 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 (be careful!) onto a serving plate and scatter with parsley to serve.

Calorie Content: 253cals per serving.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Ocean Spray.

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another free recipe every day






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