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Parsnip and chestnut tarte tatin

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Ingredients

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3 parsnips, trimmed and cut into spears
125g baby shallots, peeled and halved
1 tbsp olive oil
2 tbsp dairy-free butter
3 tbsp maple syrup
2 tbsp balsamic vinegar
100g cooked chestnuts, halved
1 tbsp wholegrain mustard
1 tbsp fresh thyme, leaves only
1/2 x 500g pack readymade puff pastry

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Parsnip and chestnut tarte tatin

A meat-free alternative to a traditional roast dinner. The parsnips, shallots and chestnuts are coated in a sticky glaze and nestled in puff pastry for extra indulgence.

Features:
    Cuisine:
    • 60+ Mins
    • Serves 4
    • Easy

    Ingredients

    Directions

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    1. Heat the olive oil in an ovenproof frying pan and add the parsnips and shallots. Fry gently for 10-15 minutes until golden on both sides.

    2. Tip in the butter, maple syrup, balsamic vinegar, chestnuts, wholegrain mustard, thyme leaves, and 50ml of water to the pan. Cover with tin foil and bake in a preheated oven at 180C for 20 minutes.

    3. Remove the pan from the oven, discard the tin foil, and carefully arrange the parsnips in a pinwheel shape with the shallots and chestnuts dotted in between.

    4. On a lightly floured surface, roll out the pastry to make a rough circle slightly bigger than the pan. Lay the pastry over the vegetables, tucking the edges down the side of the pan. Return to the oven and bake for 25-30 minutes until the pastry is puffed up and golden.

    5. Carefully turn the tart out upside down on a plate, and invert. Slide onto a serving plate and pour any juices left in the pan over the tarte tatin before serving.

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