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Parsnip and onion tarte tatin

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  • Egg free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • 1 serve veg or fruit

Warm up with this vegetarian parsnip and onion tarte tatin. The humble parsnip is the star of the show here, adding a sweet and nutty depth of flavour.

  • Serves6, as a side
  • Cook time1 hour 10 minutes
  • Prep time30 minutes, + cooling & 30 mins chilling time
Parsnip and onion tarte tatin

Ingredients

  • 1 1/2 cups (200g) plain flour
  • 150g butter, frozen, coarsely grated
  • 1/3 cup (80ml) iced water
  • 2 tbs olive oil
  • 2 brown onions, thinly sliced
  • 1 1/2 tbs caster sugar
  • 1 1/2 tbs white balsamic vinegar
  • 6 (about 350g) parsnips
  • 50g butter

Nutritional information

Per serve: Energy: 2027kJ/485 Cals (23%), Protein: 5g (10%), Fat: 34g (49%), Sat Fat: 19g (79%), Sodium: 49mg (2%), Carb: 38g (12%), Sugar: 11g (12%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place flour in a bowl. Add butter and toss until combined (don’t rub in). Make a well in the centre and add the water. Use a round-bladed knife to stir until the water is evenly incorporated, adding a little extra water if needed. Gather the dough together and press into a disc (texture will be a little crumbly). Wrap and place in the fridge for 1 hour to rest.

  2. Step 2

    Heat the oil in a 22cm (base measurement) ovenproof frying pan over medium-low heat. Cook the onion, stirring occasionally, for 20 mins or until caramelised. Add 2 tsp sugar and 2 tsp vinegar and stir to combine. Cook for a further 3 mins or until onion caramelises. Season. Transfer to a plate. Cool.

  3. Step 3

    Peel the parsnips and quarter lengthways. Use a vegetable peeler to remove thickest part of the core and discard. Melt butter in the pan over medium-low heat. Stir in the remaining sugar and vinegar. Remove from heat and arrange parsnips, cut-side up, over base of the pan. Add 1/4 cup (60ml) water and return to medium-low heat. Cover and cook for 15 mins or until water evaporates and parsnip is caramelised and starting to soften. Set aside to cool. Top parsnip with the onion mixture.

  4. Step 4

    Preheat oven to 200°C. Roll out the pastry on a floured sheet of baking paper to a 30cm disc. Invert onto pan and remove paper. Tuck pastry edge into the pan. Use a fork to prick a few holes in the pastry. Bake for 30 mins or until the pastry is golden brown. Cool slightly. Carefully invert onto a plate.

Recipe tip

Serve with crumbled blue cheese, toasted walnuts and chopped rosemary

Parsnip and onion tarte tatin

Parsnip and onion tarte tatin
  • Serves6, as a side
  • Cook time1 hour 10 minutes
  • Prep time30 minutes, + cooling & 30 mins chilling time
Ingredients
  • 1 1/2 cups (200g) plain flour
  • 150g butter, frozen, coarsely grated
  • 1/3 cup (80ml) iced water
  • 2 tbs olive oil
  • 2 brown onions, thinly sliced
  • 1 1/2 tbs caster sugar
  • 1 1/2 tbs white balsamic vinegar
  • 6 (about 350g) parsnips
  • 50g butter
    Description

    Warm up with this vegetarian parsnip and onion tarte tatin. The humble parsnip is the star of the show here, adding a sweet and nutty depth of flavour.

    Method
    1. Step 1

      Place flour in a bowl. Add butter and toss until combined (don’t rub in). Make a well in the centre and add the water. Use a round-bladed knife to stir until the water is evenly incorporated, adding a little extra water if needed. Gather the dough together and press into a disc (texture will be a little crumbly). Wrap and place in the fridge for 1 hour to rest.

    2. Step 2

      Heat the oil in a 22cm (base measurement) ovenproof frying pan over medium-low heat. Cook the onion, stirring occasionally, for 20 mins or until caramelised. Add 2 tsp sugar and 2 tsp vinegar and stir to combine. Cook for a further 3 mins or until onion caramelises. Season. Transfer to a plate. Cool.

    3. Step 3

      Peel the parsnips and quarter lengthways. Use a vegetable peeler to remove thickest part of the core and discard. Melt butter in the pan over medium-low heat. Stir in the remaining sugar and vinegar. Remove from heat and arrange parsnips, cut-side up, over base of the pan. Add 1/4 cup (60ml) water and return to medium-low heat. Cover and cook for 15 mins or until water evaporates and parsnip is caramelised and starting to soften. Set aside to cool. Top parsnip with the onion mixture.

    4. Step 4

      Preheat oven to 200°C. Roll out the pastry on a floured sheet of baking paper to a 30cm disc. Invert onto pan and remove paper. Tuck pastry edge into the pan. Use a fork to prick a few holes in the pastry. Bake for 30 mins or until the pastry is golden brown. Cool slightly. Carefully invert onto a plate.