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Roasted Vegetable Tart Tatin

Cranberry sauce adds a fruity tang to this great tasting veggie-friendly dish.

Preparation Time: 20-25 mins
Cooking Time: 40-45 mins
Serves: 4-6


50g/2oz butter
2 parsnips, peeled, cored and cut into small chunks
2 carrots, peeled and cut into small chunks
Finely grated rind and juice of 1 orange
200ml/7fl oz vegetable stock
125g/4oz shallots, peeled and halved
1 courgette, halved lengthways and cut into chunks
3 tbsp Ocean Spray Smooth or Wholeberry Cranberry Sauce
1 tbsp wholegrain mustard
225g/8oz puff pastry, thawed if frozen Small handful flat leaf parsley

Preparation & Cooking
1. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 minutes. Stir in the orange rind and juice and stock and bring to the boil and simmer for 5 minutes.
2. Stir in the shallots, courgette, Ocean Spray Cranberry Sauce and mustard. Simmer for 6-7 minutes or until the vegetables are tender and the stock has been absorbed. Season with salt and freshly ground black pepper.
3. Roll out the pastry on a lightly floured surface to a 24cm (91/2in) 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.


If you don’t polish off the whole jar and need some inspiration on using up any leftover cranberry sauce visit for a whole host of recipe ideas and serving suggestions. A versatile ingredient and accompaniment you can really get creative with cranberry sauce. Here are some suggestions to get you started:

Pierce a whole brie or camembert and spread a spoonful of cranberry sauce under the rind. Serve warm with crusty bread.
Warm gently and serve as a tangy sauce over duck and game.
Use as a sticky glaze for chicken, pork or lamb. Especially good brushed over sausages before grilling.
Add a spoonful to fruit compote for a tart but sweet topping for ice cream or yoghurt.
Use a spoonful to pep up gravies and marinades.


Recipe Courtesy Ocean Spray Cranberry Sauce



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