Cranberry Glazed Root Vegetable Tarte Tatin

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
Serves 6
Ready in

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

How To Cook

  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.
    4. www.oceanspray.co.uk
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale NOW!

June issue of CookVeg is available today at:
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Leek and Asparagus Quiche
No rating - be the first!
Savoury Tofu and Sun Blushed Tomato Cake
No rating - be the first!
Easy Stuffed Peppers
No rating - be the first!

Our Latest Forum Threads

  1. Barberries?!
  2. Coriander
  3. Favourite Smoothie Combinations!
  4. Fruit chart with cream
  5. My favorite fruits

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Cranberry Glazed Root Vegetable Tarte Tatin
  • Recipe by Cook Vegetarian
  • Serves 6
    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
    How to Cook
  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.
Copyright © Maze Media (2000) Limited