Root vegetable tatin with candied nuts & blue cheese
Make this vegetable tatin with nuts and cheese as a Christmas showstopper. Perfect for a veggie family, it also makes a great Boxing Day buffet centrepiece
Ingreadient :
- 500g block puff pastry
- 3 slim carrots, about 12-13 cm long, halved lengthways
- 3 slim parsnips about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated
- 2 tbsp olive oil
- 2 heaped tbsp slightly salted butter
- 5 banana shallots, 3 halved lengthways, 2 thinly sliced
- small bunch sage, leaves picked and finely chopped
- 4 rosemary sprigs, leaves picked and finely chopped
- 2 garlic cloves, finely grated or crushed
- 100g caster sugar
- 125ml red wine vinegar
- 100g blue cheese, crumbled (we used Cropwell Bishop)
- For the candied nuts
- 50g walnuts, roughly chopped
- 25g caster sugar
- 2 tsp butter
- 3 rosemary sprigs
Direction :
- 500g block puff pastry
- 3 slim carrots, about 12-13 cm long, halved lengthways
- 3 slim parsnips about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated
- 2 tbsp olive oil
- 2 heaped tbsp slightly salted butter
- 5 banana shallots, 3 halved lengthways, 2 thinly sliced
- small bunch sage, leaves picked and finely chopped
- 4 rosemary sprigs, leaves picked and finely chopped
- 2 garlic cloves, finely grated or crushed
- 100g caster sugar
- 125ml red wine vinegar
- 100g blue cheese, crumbled (we used Cropwell Bishop)
- For the candied nuts
- 50g walnuts, roughly chopped
- 25g caster sugar
- 2 tsp butter
- 3 rosemary sprigs
