Root vegetable tatin with candied nuts & blue cheese - Good Food Middle East

Name: Root vegetable tatin with candied nuts & blue cheese - Good Food Middle East
Ingredients: 500g block puff pastry; 3 slim carrots, about 12-13 cm long, halved lengthways; 3 slim parsnips about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated; 2 tbsp olive oil; 2 heaped tbsp slightly salted butter; 5 banana shallots, 3 halved lengthways, 2 thinly sliced; small bunch sage, leaves picked and finely chopped; 4 rosemary sprigs, leaves picked and finely chopped; 2 garlic cloves, finely grated or crushed; 100g caster sugar; 125ml red wine vinegar; 100g blue cheese, crumbled (we used Cropwell Bishop); 50g walnuts, roughly chopped; 25g caster sugar; 2 tsp butter; 3 rosemary sprigs

www.bbcgoodfoodme.com

Make this vegetable tatin with nuts and cheese as a Christmas showstopper. Perfect for a veggie family, it also makes a great Boxing Day buffet centrepiece

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Ingredients

500g block puff pastry
3 slim carrots, about 12-13 cm long, halved lengthways
3 slim parsnips about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated
2 tbsp olive oil
2 heaped tbsp slightly salted butter
5 banana shallots, 3 halved lengthways, 2 thinly sliced
small bunch sage, leaves picked and finely chopped
4 rosemary sprigs, leaves picked and finely chopped
2 garlic cloves, finely grated or crushed
100g caster sugar
125ml red wine vinegar
100g blue cheese, crumbled (we used Cropwell Bishop)
50g walnuts, roughly chopped
25g caster sugar
2 tsp butter
3 rosemary sprigs