Archive | March 3, 2014

Recipe of the Week: Parsnip-Onion Tarte Tatin



  • 2 tablespoons olive oil
  • 1 large yellow onion, cut into 1/4-inch rounds and separated into rings
  • 3 sprigs thyme
  • 1/2 teaspoon sugar
  • Salt and pepper
  • 3 medium parsnips, peeled and cut into 1/8-inch rounds
  • All-purpose flour, for work surface
  • 1 sheet frozen puff pastry, thawed


  1. Preheat oven to 400 degrees. In a 10-inch ovenproof skillet, heat oil over medium-high. Add onion, thyme, and sugar and cook until onion is softened, about 8 minutes; season with salt and pepper. Reduce heat to medium and spread onions evenly in pan. Add parsnips in an even layer, cover, and cook until almost tender, 8 minutes.
  2. On a lightly floured work surface, trim pastry into a 10-inch round. Top parsnips with pastry. Bake until pastry is puffed and golden, 20 minutes. Let cool on a wire rack, 10 minutes, then invert.


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