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  • Cranberry Glazed Root Vegetable Tarte Tatin

    Cranberry and Glazed Root Vegeatble Tarte TatinImage and Recipe Ocean Spray (
    This delicate dish can be served as a starter to a festive feast – or serve with a fresh green salad for a light lunch.

    Cranberry Glazed Root Vegetable Tarte Tatin

    Prep Time: PT20-25M

    Cook Time: PT40-45M

    Serving Size: 4-6


    • 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


    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.

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