The parsnips caramelise and the pastry remains very crisp when cooked and served upside down
Prep : 40 minutes
Serves : 6
Ingredients :
- 90g butter
- 1 tablespoon olive oil
- 1 medium sized onion thinly sliced
- 1 garlic clove, crushed
- 4 small parsnips, peeled
- 1 tablespoon soft brown sugar
- 2 tablespoons balsamic vinegar
- 1 sheet puff pastry
- Extra 2 tablespoons soft butter
- 2 teaspoons ground cumin
Method :
- Preheat oven to 190 degrees Celsius.
- Heat the butter and oil, add onion and garlic and cook for 1 minute. Slice parsnips lengthways, add to butter and cook 5 minutes or until golden.
- Stir in sugar and balsamic and simmer 8 minutes.
- Arrange parsnips in the bottom of a spring-form pan and spoon over onions and juices. Cut a circle of pastry a little larger than the pan. Place over parsnips and tuck in edges to make a snug fit.
- Bake 25 minutes until well puffed crisp and golden. Turn out onto a plate, slice into wedges and serve topped with cumin butter made by beating softened butter and cumin together.
This recipe by A Better Choice !
Shop for your ingredients in-store or online.
