Root vegetable tarte tatin
A Borough Market recipe from Nadja Auerbach: a post-Christmas comfort food dish, made from leftover parsnips and carrots
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Cooking tools:
- Oven
- Cake pan
- Pie dish
- Parchment paper
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Spoon
- Fork
- Blunt knife
- Kitchen towel
- Plate
- Oven mitt
Ingredients
- 1 sheet of ready-rolled puff pastry, thawed if frozen
- Leftover parsnips and carrots
- 50g brown sugar
- 2 sprigs of fresh rosemary, chopped
- 2 tbsp dried or fresh thyme
- 50-100g soft cheese (cow or goat)
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