Parsnip Tart with Cumin Butter

Vegetarian Christmas 2002 strikes yet again! 584 cals per serving, serves 4.

  • 115gms butter
  • 1 Tbsp olive oil
  • 3 shallots, thinly sliced
  • 1 garlic clove, crushed
  • 4 small parsnips, halved lengthways
  • 25 gms light soft brown sugar
  • 2 Tbsps balsamic vinegar
  • juice of half a lemon
  • 300 gm packet puff pastry
  • 2 tsp ground cumin

Preheat oven to Gas Mark 6.

Heat 25gms of the butter and the oil, fry the shallots and garlic for 1 minute. Remove from pan and set aside.

Add parsnips to pan and cook 5-6 minutes until golden. Return shallots and garlic and stir in sugar, vinegar and lemon juice, season and simmer 8-9 minutes until caremelised, turning occasionally.

Cut out a 25cm circle of pastry.

Put the parsnips, cut-side up, in a 23 cm (9 inch) spring-form tin. Spoon the shallots and juices over.

Lay the pastry on top and bake 30 minutes until golden.

Soften the remaining butter and mix with cumin and a little pepper. Chill.

Take the tart out, let cool a couple of minutes then invert onto a serving plate. Serve with the chilled butter.

I like these savoury tarte tatins, I make a winter one with sausages, cranberries, mushrooms etc., or all the Christmas trimmings like stuffing balls. I might parboil the parsnips before caremelising rather than fry them, which would make them softer but more likely to pick up the flavours and be soft, and do them in a paella pan or something that I could put straight into the oven and not waste any juices. Not sure about the cumin butter either – why not just put cumin and more butter on the bottom of the pie?

I also suspect it's meant to be a main meal, which would be nice with a bitter salad, but it would be even nicer in smaller portions or individual tarts as a side dish with a winter roast beast.

 

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