Parsnips, Shallots, Puff pastry - River Cottage

Name: Parsnips, Shallots, Puff pastry - River Cottage
Ingredients: About 200g puff pastry; 1 tablespoon olive, sunflower or rapeseed oil; 3–4 small-medium parsnips, peeled and cut into 2cm thick rounds (about 250g prepared weight); 150g shallots, peeled but left whole; 30g soft brown sugar; 30ml cider vinegar; 15g butter; Sea salt and freshly ground black pepper

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Explore a variety of delicious puff pastry recipes! From savoury tarts to sweet pastries, find easy ideas to impress at your next gathering!

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Ingredients

About 200g puff pastry
1 tablespoon olive, sunflower or rapeseed oil
3–4 small-medium parsnips, peeled and cut into 2cm thick rounds (about 250g prepared weight)
150g shallots, peeled but left whole
30g soft brown sugar
30ml cider vinegar
15g butter
Sea salt and freshly ground black pepper