Roasted root winter vegetable tarte tatin

Roasted root winter vegetable tarte tatin


  1. Preheat the oven to 200C/fan oven 180C/Gas mark 6.
  2. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 minutes.
  3. Stir in the orange rind and juice and stock and bring to the boil and simmer for 5 minutes.
  4. 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.
  5. Roll out the pastry on a lightly floured surface to a 24cm (91/2in) circle.
  6. Remove the pan from the heat and lay the pastry over the top, tucking in the edges.
  7. Bake for 20 minutes until risen and golden.
  8. Turn out onto a serving plate and scatter with parsley to serve.

Recipe from Ocean Spray.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



Serve with fresh green salad and a drizzle of dressing for a tasty lunch


50g/2oz butter
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 cranberry sauce
1 tbsp wholegrain mustard
225g/8oz puff pastry, thawed if frozen
Small handful flat leaf parsley


Time: 20-25 minutes
Serves: 6
Nutrition: n/a