Parsnip Tart With Cumin Butter Recipe

Name: Parsnip Tart With Cumin Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 115 g butter; 1 tablespoon olive oil; 3 shallots, thinly sliced; 1 garlic clove, crushed; 4 parsnips, scrubbed and halved lengthways; 25 g soft brown sugar; 2 tablespoons balsamic vinegar; 1/2 lemon, juice of; 300 g puff pastry; 2 teaspoons ground cumin

Servings: persons

115 g butter
1 tablespoon olive oil
3 shallots, thinly sliced
1 garlic clove, crushed
4 parsnips, scrubbed and halved lengthways
25 g soft brown sugar
2 tablespoons balsamic vinegar
1/2 lemon, juice of
300 g puff pastry
2 teaspoons ground cumin

1
Heat oven to 200C / 400u00b0F.
2
Heat 25g of the butter in a pan and fry the shallots and garlic for 1 minute. Remove and set aside.
3
Place the parsnips in the same pan and cook for 5 - 6 mins until golden. Return the shallot mix to the pan and add the sugar, vinegar and lemon juice. Cook for another 8 - 9 minutes until caramelised.
4
Meanwhile roll out the pastry and cut a 25cm circle.
5
Arrange the cooked parsnip in a 23cm spring form tin cut side up. Pour over any remaining juices. Lay the pastry on top and tuck down the sides.
6
Bake for 30 mins until golden. While tart is cooking mix the remaining butter with the cumin and chill.
7
Turn the tart out onto a plate and serve topped with the cumin butter.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 115 g butter, 1 tablespoon olive oil, 3 shallots, thinly sliced, 1 garlic clove, crushed, and more.

Yes, Parsnip Tart With Cumin Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parsnip Tart With Cumin Butter

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