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    Parsnip and Red Onion Tart Tartin

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    Parsnip and Red Onion Tart Tartin

    Leeks could replace the red onion in this fabulous dish but keep the parsnips for their wonderful sweetness.


    • 3 medium parsnips
    • 3 medium red onions
    • 2 tablespoons olive oil
    • 2-3 sprigs fresh rosemary
    • Salt
    • Pepper
    • 1-2 tablespoons of balsamic vinegar
    • 30gm butter
    • 1 sheet ready rolled puff pastry


    1. Peel the parsnips cut into 5cm long slices and part boil until just tender. Drain. Cut the onions into quarters, removing the skins.
    2. Choose a heavy frying pan that can be used in the oven. Heat the oil and fry the onions without turning for 5 minutes. Add the parsnip pieces arranging them amongst the onions, tuck in a sprig of rosemary.
    3. Season well and cook for a further 2-3 minutes, again without turning the vegetables or stirring. Add the balsamic vinegar and butter.
    4. Cut a circle of pastry roughly the right size then place carefully over the vegetables. Place the pan in a pre-heated oven 220°C / Gas mark 7 for 20 minutes.
    5. Remove from the oven and allow to sit for 2-3 minutes before inverting onto a flat plate. Serve with leaf salad dressed with a balsamic and olive oil dressing.

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