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Parsnip and leek tarte
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Parsnips and leeks become richly flavoured and deliciously caramelised when glazed with honey. This savoury main makes a wonderful vegetarian main course.
1 tbsp olive oil
300g medium parsnips, peeled and thickly sliced
1 large leek, thickly sliced
2 tbsp clear honey
2 tbsp balsamic vinegar
1 tbsp chopped thyme leaves
250g block Cooks' Ingredients All Butter Puff Pastry, defrosted
Typical values per serving:
This recipe was first published in November 2014.