Root veg­etable tatin with can­died nuts & blue cheese

BBC Good Food - - Instant Recipe Finder -

This Christ­mas show­stop­per is per­fect for a vege­tar­ian fam­ily. It also makes a great cen­tre­piece for a Box­ing Day buf­fet.

SERVES 6 PREP 25 mins COOK 50-55 mins EASY V 500g block puff pas­try

3 slim car­rots, about 12-13 cm long, halved length­ways

3 slim parsnips about 12-13 cm long, halved length­ways plus 1 large parsnip, peeled and grated

2 tbsp olive oil

2 heaped tbsp slightly salted but­ter 5 ba­nana shal­lots, 3 halved length­ways, 2 thinly sliced small bunch sage, leaves picked and finely chopped

4 rose­mary sprigs, leaves picked and finely chopped

2 gar­lic cloves, finely grated or crushed

100g caster sugar

125ml red wine vine­gar

100g blue cheese, crum­bled (we used Crop­well Bishop) For the can­died nuts

50g wal­nuts, roughly chopped 25g caster sugar

2 tsp but­ter

3 rose­mary sprigs 1 Heat oven to 200C/180C fan/ gas 6. Roll out the pas­try to just larger than a 30cm di­am­e­ter oven­proof fry­ing pan and use the pan as a tem­plate to cut out a round of pas­try. Leave in the fridge, or a cool place while you pre­pare ev­ery­thing else.

2 Bring a pan of wa­ter to the boil, add the car­rots and parsnips and cook for 5 mins. Drain and set aside to dry off slightly. Heat the oil and 1 tbsp of the but­ter in your pan and cook the sliced shal­lots and grated parsnips for 1-2 mins over a medium-high heat un­til just start­ing to brown, then add a good splash of wa­ter to the pan, stir to scrape up any brown bits, turn the heat down slightly, cover and cook for 4-5 mins, stir­ring ev­ery so of­ten. The parsnips should be ten­der. Add the herbs and gar­lic and cook for an­other minute, then tip into a bowl, scrap­ing out as well as you can. Sea­son a lit­tle and set aside.

3 Add the sugar and vine­gar to the pan and bring to the boil. Cook for a few min­utes un­til syrupy, then stir in the re­main­ing but­ter. Set aside to cool slightly, then ar­range the vegeta­bles in the pan, fan­ning them out. Top with the herby shal­lot and parsnip mix­ture, push­ing it into any spa­ces there may be. Lay the pas­try over the top of the vegeta­bles and push in the edges a lit­tle. Place in the oven and bake for 30-35 mins un­til puffed and deep golden brown. 4 While the tart bakes, put the nuts, sugar and but­ter in a small fry­ing pan with a pinch of salt. Cook over a medium-high heat for about 5 mins, stir­ring, un­til the sugar has dis­solved and coated the nuts. Add the rose­mary for the last minute. Tip out onto a piece of bak­ing parch­ment and leave to cool for a few min­utes.

5 Once the tart is baked, re­move from the oven and care­fully turn out onto a serv­ing board. Scrape out any bits that are left in the tin and add back to the tart. Bash the nuts to break them up and scat­ter over, along with the crum­bled cheese.

GOOD TO KNOW cal­cium • fi­bre • 1 of 5-a-day PER SERV­ING 700 kcals • fat 44g • sat­u­rates 19g • carbs 60g • sug­ars 29g • fi­bre 8g • pro­tein 11g • salt 1.4g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.