Type of cooking:
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Preparation time: 25 minutes
Cooking time: 45 minutes
Ingredients (for 4 people) :
-50g/2oz butterMethod: Preheat the oven to 200C/fan oven 180C/Gas mark 6.
-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
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.