Parsnip tatin with pickled beetroots and onion confit

Name: Parsnip tatin with pickled beetroots and onion confit
Yield: Serve 4
Ingredients: 4 tablespoons white wine vinegar; juice of 1 lemon; 1 teaspoon ground cumin; 1 teaspoon preserved stem ginger, finely chopped; 2 pickled beetroots, drained and finely shredded; 400 g prepared puff pastry; salt and freshly ground black pepper; few mixed salad leaves; 4 medium-sized parsnips, halved lengthways with centre cores removed; 200 g red onions, halved and sliced; 45 g soft brown sugar; 2 tablespoons olive oil; 1 teaspoon soft brown sugar; 4 tablespoons olive oil; pinch of red chilli flakes; 2 garlic cloves, crushed; 1 teaspoon lemon thyme leaves (optional)

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Delicious little individual savoury tatins of parsnip caramelised in a sweet and sour spice caramel, topped with pickled beetroot. Good parsnips are available all year round now, but I still find the best follow a winter cold snap to bring out their best flavour.

Ingredients

4 medium-sized parsnips, halved lengthways with centre cores removed
2 tablespoons olive oil
45 g</

Winter
Vegetarian
Pie

Method

Preheat the oven to 200°C/400°F/gas mark 6. Toss the parsnips with the olive oil in a roasting tin, season lightly and place in the oven to cook for 30 minutes