Parsnip tatin with pickled beetroots and onion confit

Preparation info

  • Serve


    • Difficulty


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.


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


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