Serves:

6

Description:

The parsnips caramelise and the pastry remains very crisp when cooked and served upside down.

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:

1. Preheat oven to hot.
2. 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.
3. 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.

Recipe by: Kate McGhie

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