Parsnip Tart With Cumin Butter Recipes

PARSNIP TART WITH CUMIN BUTTER

Looks impressive but pretty easy to make. Don't be tempted to skip the butter as it really finishes the tart.

Provided by PinkCherryBlossom

Categories Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Parsnip Tart With Cumin Butter image

Steps:

Heat oven to 200C / 400°F.
Heat 25g of the butter in a pan and fry the shallots and garlic for 1 minute. Remove and set aside.
Place the parsnips in the same pan and cook for 5 - 6 mins until golden. Return the shallot mix to the pan and add the sugar, vinegar and lemon juice. Cook for another 8 - 9 minutes until caramelised.
Meanwhile roll out the pastry and cut a 25cm circle.
Arrange the cooked parsnip in a 23cm spring form tin cut side up. Pour over any remaining juices. Lay the pastry on top and tuck down the sides.
Bake for 30 mins until golden. While tart is cooking mix the remaining butter with the cumin and chill.
Turn the tart out onto a plate and serve topped with the cumin butter.

Nutrition Facts : Calories 697, Fat 55.5, SaturatedFat 22.4, Cholesterol 61.4, Sodium 398.6, Carbohydrate 45.1, Fiber 1.3, Sugar 8.1, Protein 6.4

Ingredients

115 g butter
1 tablespoon olive oil
3 shallots, thinly sliced
1 garlic clove, crushed
4 parsnips, scrubbed and halved lengthways
25 g soft brown sugar
2 tablespoons balsamic vinegar
1/2 lemon, juice of
300 g puff pastry
2 teaspoons ground cumin

PARSNIP GRATIN WITH TURMERIC AND CUMIN

Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.

Provided by David Tanis

Categories dinner, vegetables

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Parsnip Gratin With Turmeric and Cumin image

Steps:

Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 38 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 770 milligrams, Sugar 14 grams, TransFat 0 grams

Ingredients

3 pounds parsnips
Salt and pepper
2 tablespoons butter, for greasing dish
2 cups heavy cream
½ teaspoon turmeric
½ teaspoon toasted and ground cumin
Pinch of cayenne
4 ounces feta cheese, crumbled

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PARSNIP-BUTTERMILK TART - SOUTHERN LIVING

WEB Apr 13, 2022 Ingredients. Crust. ¾ cup graham cracker crumbs (from 1 [13 ½-oz.] pkg.) ½ cup finely chopped pecans. ¼ cup cacao nibs. 2 tablespoons light brown sugar. ⅛ …
From southernliving.com
Servings 10
Total Time 2 hrs 20 mins

Prepare the Crust: Preheat oven to 325°F. Coat a 10-inch tart pan with a removable bottom with cooking spray. Stir together cracker crumbs, pecans, cacao nibs, brown sugar, and salt in a medium bowl. Stir in egg white and melted butter until combined. Spread mixture evenly in prepared tart pan, pushing into bottom and up sides of pan. Bake until set, about 15 minutes. Remove from oven; cool at least 15 minutes or up to 2 hours.
Meanwhile, prepare the Filling: Bring parsnips and milk to a boil in a medium saucepan over medium. Boil, stirring occasionally, until tender, 10 to 12 minutes. Pour mixture through a fine mesh strainer into a heatproof bowl; reserve strained milk. Place parsnips in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute, adding ½ cup to 1 cup strained milk until mixture is smooth. Measure parsnip puree to 1 cup. Discard remaining puree and strained milk, or reserve for another use. Whisk together parsnip puree, egg, buttermilk, brown sugar, salt, cinnamon, and nutmeg in a large bowl until smooth.
Pour Filling into cooled Crust. Place tart on a large rimmed baking sheet, and bake at 325°F until set, about 20 minutes. Transfer to a wire rack; let cool completely, about 1 hour. Remove tart from pan.
While the tart cools, prepare the Pan-Roasted Apples: Melt butter in a 10-inch cast-iron skillet over medium-high. Continue cooking, undisturbed, until light brown, about 2 minutes. Add apples, brown sugar, rosemary sprig, and lemon peel strip. Stir together, and spread mixture in an even layer. Transfer to oven, and bake at 325°F until tender, about 20 minutes. Remove and discard rosemary and lemon peel.

Parsnip Tart With Cumin Butter Recipes

PARSNIP TART WITH CUMIN BUTTER

Looks impressive but pretty easy to make. Don't be tempted to skip the butter as it really finishes the tart.

PARSNIP GRATIN WITH TURMERIC AND CUMIN

Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.

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