Cranberry Glazed Root Vegetable Tarte Tatin

Ingredients

• 50g / 2oz butter
• 2 parsnips, peeled, cored and cut into small chunks
• 2 carrots, peeled and cut into small chunks
• Finely grated rind and juice of 1 orange
• 200ml / 7fl oz vegetable stock
• 125g / 4oz shallots, peeled and halved
• 1 courgette, halved lengthways and cut into chunks
• 3 tbsp Ocean Spray Wholeberry cranberry sauce
• 1 tbsp wholegrain mustard
• 225g / 8oz puff pastry, thawed if frozen
• Small handful flat leaf parsley
• Seasoning

Method

1. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 minutes. Stir in the orange rind and juice and stock and bring to the boil and simmer for 5 minutes.
2. Stir in the shallots, courgette, Ocean Spray Wholeberry cranberry sauce and mustard. Simmer for 6-7 minutes or until the vegetables are tender and the stock has been absorbed. Season with salt and freshly ground black pepper.
3. Roll out the pastry on a lightly floured surface to a 24cm (91/2in) circle. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 20 minutes until risen and golden. Turn out onto a serving plate and scatter with parsley to serve.