Victoria Glass is a cook, recipe developer and food writer. With her new book Too Good To Waste, she takes on the challenge of reducing food waste in a fun and fresh way. With the world finally waking up to the importance of waste-reduction, Victoria gently guides you into creating something wonderful out of what you would ordinarily throw away. So why not try a baking recipe that’s easier to make than a quiche and looks really posh?
She is the author of five recipe books and has cooked her way through the alphabet–from artichokes to za’atar zebra–on her blog, Alphabet Soup. Here she shares a fab Caramelized Parsnip Tarte Tatin baking recipe with us.
Also, a tip from Victoria: If you have any leftover pastry, simply re-roll, sprinkle over some grated hard cheese, fold in half and roll again. Cut into 1cm/½in thick strips and twist them before scattering over more cheese and some salt and pepper and baking in a fairly hot (190°C/375°F/Gas 5) oven for 10–15 minutes, or until puffed up and golden.
Caramelized Parsnip Tarte Tatin recipe
MAKES: 4-6 servings
COOKING: Heat the oven to 190°C/375°F/Gas 5.
3–5 parsnips, peeled and cut into 2cm/¾in rounds (prepared weight 450g/1lb)
1 tbsp olive oil
30g/ 2½ tbsp light muscovado sugar
2 tbsp cider or white wine vinegar
50g/3½ tbsp unsalted butter
a little plain/all-purpose flour, for dusting
300g all-butter puff pastry
fine sea salt and freshly ground black pepper
- Bring the parsnips to the boil in a saucepan of salted water, then parboil for 5 minutes. Drain and rinse under cold water until they are cool enough to handle.
- Heat the oil in a 20cm/8in ovenproof frying pan or tatin pan over a medium heat. Arrange the parsnips, cut-side down, in a single layer as neatly as you have the patience for. Season well. Fry the parsnips for about 5 minutes, without turning, until nice and golden.
- Mix the sugar and vinegar with 3 tablespoons water and add it to the pan. Dot the butter across the top and watch it melt in. Turn down the heat and leave to simmer for 10 minutes. If the pan is looking a little dry, add another 1–2 tablespoons water, then turn off the heat.
- On a lightly floured work surface, roll out the pastry to about 3mm/⅛in thick. Use a dinner plate as a template and cut around it to make a neat circle.
- Place the pastry circle on top of the parsnips and tuck in the edges.
- Prick several times with a fork to allow the steam to escape and bake for 20–25 minutes, or until crisp and golden.
- Leave the tatin in its pan for 10 minutes, before turning it out by inverting it onto a serving plate.
- Pour any juices from the pan over the top and serve as a vegetarian main course with a lightly dressed green salad.
Victoria Glass’s book is available on the Nourish Books website.