Vegetable Tarte Tatin - Stir it up Magazine

Ingredients

• 50 g Country Range Butter
• 2 g parsnips, cut into chunks
• 2 g carrots, cut into chunks
• 1 g large sweet potato, cut into chunks
• 1 g red onion, cut into wedges
• 1/2 g pint Country Range Vegetable stock
• 1 g small courgette, halved lengthways and sliced into chunks
• 1 handful large handful of fresh basil leaves
• 3 tbsp Country Range Balsamic Vinegar
• 225 g puff pastry, thawed if frozen
• 50 g fresh rocket leaves, to serve