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Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.


  • 1 medium Yukon Gold potato, peeled, sliced into ½” rounds
  • 1 medium sweet potato, peeled, sliced into ½” rounds
  • 2 medium carrots, peeled, sliced into ½” rounds
  • 1 medium parsnip, peeled, sliced into ½” rounds
  • 1 small red onion, sliced into ½” rounds
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon white wine vinegar
  • 1½ teaspoons chopped fresh rosemary
  • 1½ teaspoons chopped fresh sage
  • 4 ounces fresh goat cheese
  • 1 disk All-Butter Pie Dough (click here for recipe)
  • All-purpose flour (for surface)

Recipe Preparation

  • Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30–35 minutes. Let cool.

  • Meanwhile, cook sugar and 2 Tbsp. water in a small saucepan over medium-high heat, swirling pan occasionally, until mixture is amber-colored, 5–7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9”-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.

  • Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.

  • Roll out dough on a lightly floured surface to a 12” round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15–20 minutes.

  • Let tart cool 5 minutes before inverting carefully onto a large plate.

  • DO AHEAD: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

Recipe by Inez Valk-Kempthorne,

Nutritional Content

Calories (kcal) 710 Fat (g) 44 Saturated Fat (g) 21 Cholesterol (mg) 95 Carbohydrates (g) 72 Dietary Fiber (g) 6 Total Sugars (g) 23 Protein (g) 11 Sodium (mg) 410Reviews SectionNot a good recipe at altitude! Taste was good, but every texture came out wrong. Cook and bake a ton above 7,000’, and thought this wouldn’t need too many adjustments ... boy was I wrong :(This recipe is amazing! I've actually made it twice this week already because it was so tasty! What a great vegetarian recipe.saramonteithAsheville, NC11/15/19

Root Vegetable Tarte Tatin


  • 1 1/4 cup AP Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/4 c ice water
  • 2 Baby beets Golden and Candy Striped, washed and sliced into 3/8” thick rounds
  • 1 Baby sweet potato, washed and sliced into 3/8” thick rounds
  • 2 Baby carrots, washed and sliced into 3/8” thick rounds
  • ¼ cup butter melted
  • Kosher salt
  • black pepper, freshly ground
  • 1 sheet of parchment paper
  • ⅓ cup sugar
  • 2-3 Tablespoons sherry vinegar
  • 2 teaspoons chopped fresh rosemary,
  • sage, thyme, or verbena


  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With the machine running, add ice water in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky be careful not to process more than 30 seconds.
  • To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Form into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill for at least 1 hour before sheeting. Dough may be stored, frozen, up to 1 month.
  • Toss the beets, sweet potatoes, and carrots, with butter, salt and pepper on a parchment lined baking sheet. Arrange the vegetables in a single layer.
  • Roast until lightly browned around the edges and fork tender, 30–35 minutes. Meanwhile, work on the caramel.
  • Cut a cartouche from parchment paper to fit the bottom of your pie pan or cast iron pan.
  • While the vegetables are still cooking combine the sugar and 2 Tablespoons of water in a small saucepan over medium-high heat, stirring occasionally, until the caramel is amber colored (345-348ºf), 5–7 minutes.
  • Remove from heat and carefully add the vinegar and a pinch of salt. Stir gently to combine.
  • Prepare the bottom and sides of the pie pan with a brush of olive oil. Add the parchment cartouche. Press flat to the bottom. Pour the hot caramel into a 10” diameter pie pan tilt and rotate pan to evenly coat bottom with caramel. Use the back of a spoon to assist if necessary.
  • Scatter the chopped herbs over top.
  • Arrange beets, sweet potatoes, and carrots snugly in a single layer on top of the caramel. Use smaller carrot pieces to fill in any negative space. Scatter the aged cheese over the vegetables.
  • Refrigerate.
  • Roll out dough on a lightly floured surface to a 12” round. Drape over the vegetables, tucking edges into pan. Dock the dough all over with a fork. Bake until the crust looks dry, about 20 minutes reduce heat to 350° and bake until crust is golden brown, 15–20 minutes.
  • Let tart cool 5 minutes before inverting carefully onto a large plate. Cut into 4 or 8 slices.

To order The Chef's Garden vegetables listed in this recipe, visit The Chef's Garden website by clicking here!

Root vegetable tarte tatin

Carrots are packed with antioxidants, including beta-carotene, which helps battle free radicals and also plays a major role in boosting the immune system. And yes, they are good for maintaining healthy vision. Courgettes are loaded with dietary fibre, which aids digestion, and potassium, which helps control your blood pressure. Parsnips are high in fibre, vitamin C, which is a powerful antioxidant, and manganese, which helps the body make the best use of other nutrients.


  • 1 tbsp olive oil
  • 2 parsnips, cut into chunks
  • 2 carrots, cut into chunks
  • Grated rind, juice of 1 orange
  • 200ml vegetable stock
  • 125g shallots, halved
  • 1 courgette, cut into chunks
  • 3 tbsp cranberry sauce
  • 1 tbsp wholegrain mustard
  • 225g puff pastry
  • Handful flat-leaf parsley
  • Salt and pepper

1 Preheat the oven to 200C/fan oven 180C/Gas mark 6. Heat the oil in a 23cm ovenproof pan. Fry the parsnips and carrots for 3-4 minutes. Stir in the orange rind and juice and stock, bring to the boil and simmer for 5 minutes.

2 Stir in the shallots, courgette, cranberry sauce and mustard. Simmer until the vegetables are tender and the stock has been absorbed. Season with salt and black pepper.

3 Roll out the pastry to a 24cm circle. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 20 minutes until risen and golden. Turn out onto a serving plate and scatter with parsley to serve.

Beetroot risotto

With its shocking colour and sound flavour, this dish is quite the exhibitionist. Keep it simple if that's how you like it, but the optional toppings add layers of flavour. Serve as a main course, a starter, or as a lovely little extra alongside a bit of beef or oily fish, such as salmon or mackerel.

250g fresh beetroot
2 shallots, peeled
2 garlic cloves, peeled
850ml chicken or vegetable stock
35g butter, plus a knob for later
A splash of olive oil
175g risotto rice
80ml white wine
A little fresh thyme (optional)
Juice of ½ lemon
50g parmesan, freshly grated
Salt and black pepper

Optional toppings
50g blue cheese, crumbled
1 tbsp mascarpone, cream or creme fraiche
A few baby spinach or rocket leaves
A handful of parmesan, goat's or Lancashire cheese, crumbled
2 tbsp sour cream or natural yoghurt
A few walnuts, toasted
½ tbsp horseradish cream

1 After discarding any leaves, wash the beetroot, pop them in a pan and cover with cold water. Boil for about 20 minutes until tender and easily pierced with a knife. Set aside to cool.

2 Pour the stock into a pan, bring it to the boil then lower to a simmer. Peel the beetroot and blitz it with a blender or food processor adding4 tbsp of hot stock to make a thick, smooth puree.

3 Dice the shallots and garlic. Put a second pan on the hob. Add the butter and oil. Once hot, add the shallots and garlic. Reduce the heat to low and cook gently for 5 minutes, until the onion softens.

4 Tip the unwashed rice into the pan and stir well to coat it. Cook for a minute, stirring. Increase the heat. Add the wine and stir until it's almost absorbed, then immediately add a large ladle of hot stock. Add the thyme, if using. Reduce the heat, so the mix keeps bubbling but doesn't cook too fiercely.

5 Once absorbed, add another ladle of stock and keep stirring. Repeat this step until you have used virtually all the stock and the rice is just about cooked – this takes about 15-20 minutes. Add salt, pepper and lemon juice.

6 Stir in two-thirds of the beetroot puree. Taste and adjust the seasoning. Add the rest of the puree and half the parmesan. Stir in the butter to make it glossy. Taste and adjust.

7 Turn off the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into shallow bowls and then finish with the remaining parmesan and your choice of toppings.

Recipe adapted from Virgin to Veteran by Sam Stern (Quadrille). Order a copy for £16 with free UK p&p (save £4) from or call 0330 333 6846.

Stewed vegetables help us to feel grounded and centered and calm. This mix of veggies helps with digestion, sugar cravings, supports the liver in its jobs and is completely delicious.

Breakfast is breaking the fast of sleeping through the night. Served at the time of day when the body needs an easy wake-up, a chance to stabilize blood sugars, hard-to-digest foods like bacon and eggs or intense sweets like donuts jolt our delicate systems. Foods like these make us feel, at best, irritable, at worst, sluggish and lethargic. But here’s a great dish for those of us who want heartier morning fare, giving us a centered energy for the day, with long-lasting endurance from the plant protein.

30 Traditional Christmas Side Dishes

Christmas is right around the corner, and these Christmas side dishes are the perfect addition to your family&rsquos feast.

Instead of stressing about planning the perfect meal, make some dishes from the list of recipes below.

You can&rsquot go wrong with any of these dishes!

Whether your family sticks to traditional classics or you&rsquore looking to branch out to some more modern flavors, there is a dish for everyone on this list!

Check out some spruced up classics or discover a new holiday favorite. With this many recipes, the possibilities are endless!

Chefs of any level can whip up a five-star meal with the help of these Christmas side dishes!

What to Cook This Weekend: Lighter Meals for Brighter Days

By now, winter has slowly but surely taken the life out of all of us. The strategy for winter cooking is often to bulk up: hearty (read: heavy) slow-cooked fare in hopes of adding an extra few layers of warmth to our bones. But the frigid days are almost over. It's March, after all, and with Daylight Savings Time starting this weekend, longer, brighter (and hopefully warmer) days are ahead.

So let's start peeling back the layers, one by one. This weekend, cook a little bit lighter and brighter to celebrate the impending brighter days:

Root Vegetable Tarte Tatin - Recipes

Bright root vegetables on a layer of spelt puff pastry in a tarte tatin style.


  • 1 sheet Careme Spelt Butter Puff Pastry, defrosted
  • 1 large parsnip
  • 2 medium carrots
  • 1 small sweet potato
  • 1 medium potato
  • 1/6 small pumpkin
  • 2 small red shallots
  • 50gm Soft Feta
  • 7 short soft sprigs of young rosemary
  • 1/3 cup castor sugar
  • 30g butter
  • 2tblspns balsamic glaze
  • 2tblspns extra virgin olive oil
  • Small pinch of salt

Cut the parsnips, carrots, sweet potatoes, and potatoes into 12mm rounds. Cut pumpkin into 12mm thick slices and then using biscuit cutters, cut out rounds in different sizes.

Place the vegetable slices onto a lined baking tray and massage with the olive oil and sprinkle with salt. Place the tray into the oven and cook for approx 15 minutes until the vegetables are just starting to go soft.

In a small 22cm non stick oven proof fry pan, add the sugar and 2 tablespoons of water and bring to the boil. Once boiling cook until golden brown, approx 5 mins shaking the pan occasionally. Once golden brown add the balsamic glaze and butter and stir to combine. Cook until bubbling. Remove from heat and swirl over the base of the fry pan so the caramel covers the entire surface. Place the rosemary stalks onto the caramel. Place the vegetable slices over the caramel making sure you mix up the sizes and type to form a good balance and pattern and cover the entire pan.

Slice the shallots and scatter these across the vegetables. Crumble the feta on top of the shallots and vegetables.

Cut the defrosted but still very cold pastry slightly bigger than the fry pan (so approx 25cm diameter) and place the pastry over the vegetables pushing the sides down into the edges of the pan along side. Place the fry pan in the oven and cook for approx 30 mins until the pastry is golden brown and puffed up.

Take the fry pan out of the oven and place a plate over the top of the fry pan. Carefully turn the fry pan over making sure the plate stays in place to catch the tart.

Recipe Summary

  • 2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
  • 1 turnip, peeled and sliced 1/8-inch thick
  • 1 rutabaga, peeled and sliced 1/8-inch thick
  • 1 small celery root, peeled and sliced 1/8-inch thick
  • 1 parsnip, peeled and sliced 1/8-inch thick
  • salt, to taste
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 ¼ cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh thyme
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 2 teaspoons olive oil
  • ¼ cup finely grated Parmigiano-Reggiano cheese, divided

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.

Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.

Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper cook until mixture begins to simmer, about 5 minutes.

Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.

Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.

Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.

Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.

Remove from the oven and let rest for 20 minutes.

Watch the video: Root Vegetable Tarte Tatin from Bon Appetit