Recipe of the Week: Parsnip-Onion Tarte Tatin


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Ingredients

  • 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

Directions

  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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© Mertie Mae Botanics LLC and Horticulture Talk!, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mertie Mae Botanics LLC and Horticulture Talk! with appropriate and specific direction to the original content.

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