Peppered Parsnip & Honey Tarte Tatin
This flavourful tarte makes a wonderful addition to a roast beef Sunday roast, or indeed a lunch with a side of seasonal salad. Our Yorkshire Rapeseed Oil with Cracked Black Pepper makes for delicious combination with the sweet honey.
Serves 2-4, depending on whether it’s a side or a lunch dish
INGREDIENTS
Yorkshire Rapeseed Oil with Cracked Black Pepper
400g parsnips, prepared weight – peeled, topped and cut into large chunks
3 tbsps runny honey, plus extra to dress
Freshly grated nutmeg
150g ready-rolled puff pastry
Fresh thyme leaves, to dress
METHOD
Pre heat your oven to 200C /180C fan / Gas Mark 6.
Put the parsnips in a pan of lightly salted water and bring to the boil. Simmer gently for 10 minutes until softened but they are not falling apart. Drain and leave to one side.
Heat 3 tbsps of the oil in a 20cm ovenproof frying pan and when hot add the same amount of honey. Turn down the hob heat to medium and fry the parsnips until lightly caramelised and golden brown. Grate a little nutmeg over the parsnips, and remove the pan from the heat.
Take the puff pastry and cut out a circle about 3cm larger than the pan. Lay the pastry over the parsnips in the pan, and gently tuck in the edges down the pan sides. Prick the surface of the pastry lightly with a fork and then place in the oven for around 25-30 minutes until slightly golden and crisp.
Remove from the oven and leave to stand for a few minutes, and then with a palette knife, loosen the edges of the pastry from the pan sides, pop a serving plate on top of the pan and turn out, parsnip side up. Serve drizzled with a little oil, a little more honey and a sprinkling of fresh thyme leaves. Serve hot or cold.
Marcelle’s Top Tip
If the oil is spitting in the pan whilst frying your parsnips, add a sprinkling of sea salt and this trick will stop it immediately!
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