Try this as a main course with a bitter leaf salad, or as a side with roast chicken, gammon or beef. For this recipe, keep the Marmite jar somewhere warm so that it’s runny and easy to spread. You'll also need a 20-22cm ovenproof frying pan.
- Prepare20 mins
- Cook40 mins
- Total time1 hr
- Plus+ cooling + resting
Unroll the fridge-cold pastry and trim to a 22-24cm square (2cm bigger than your ovenproof frying pan's diameter), reserving any trimmings for other uses. Spread the Marmite over the cold pastry, transfer it to a tray and put in the fridge to chill. Depending on their size, quarter or halve the parsnips lengthways, so the thickest end of each piece is approximately thumb-sized. Put in a saucepan, cover with cold water, bring to the boil, simmer for 5 minutes, then drain.
Melt the butter in a 20-22cm ovenproof frying pan set over a medium heat. Add the sugar and stir into the butter, then add the shallots and parboiled parsnips. Let these colour for a minute or two, then haphazardly arrange the vegetables, with the cut sides of the shallots and the rounded sides of the parsnips facing down, putting the rosemary in any gaps (it should be quite a squeeze). Remove from the heat and leave to cool for 5 minutes or more.
Heat the oven to 220ºC, gas mark 7. Lay the pastry Marmite-side down over the parsnips and tuck in the edges like a blanket. Put in the middle of the oven, reduce the temperature to 200ºC, gas mark 6, and bake for 25 minutes, until golden. Rest for 5 minutes, then flip the tatin over into a lipped serving dish. Eat with a sharply dressed bitter leaf salad, or as a side dish to a roast dinner.