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Root Veg Tarte Tatin with Salted Butter

A recipe by @abowlofstew

30 mins Serves 8

Buy the butter here

Ingredients

3 - 5 Carrots (depending on size)

3 - 5 Parsnips (depending on size)

3 Tbsp Golden Caster Sugar

50g All Things Butter Salted Butter

1 Roll of Puff Pastry

Splash of Cider Vinegar

A Few Sprigs of Thyme

A Dollop of Crème Fraîche

Method

Step 1

Slice your carrots and parsnips lengthways and parboil them in salted water for 5 minutes, then drain and set aside.

Step 2

Pour your sugar into a pan over a low heat and leave to melt, then add your butter and stir until combined into a caramel sauce.

Step 3

Add a splash of your cider vinegar and stir through. If it splits, add a splash of hot water and stir continuously until combined.

Step 4

Off the heat, place your carrots and parsnips over the top of the caramel cut side down. Sprinkle some Thyme over the top.

Step 5

Roll out your puff pastry and cut a circle out of it the same size as your frying pan then place over the carrots and parsnips tucking the edges in with a spatula.

Step 6

Prick the top of the pastry with a fork all over and get it into the oven for 25 minutes at 180oC. Allow the tarte tatin to cool for several minutes before serving, then dig in and enjoy!

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Root Veg Tarte Tatin with Salted Butter

Ingredients