Turnip Tarte Tatin

I often receive turnips during winter in my weekly organic basket from secondlife. After trying turnip soup, oven roasted turnip, turnip fries etc, I had the idea of making this turnip tarte tatin!

A tarte tatin is a French dessert usually made with apples and which ressembles to an upside down pie.

Serves: 4 to 6 people Time: 25 minutes to prep and 40 minutes to cook INGREDIENTS

• 1 pie crust (I like this coconut oil pie crust)

• 2 tbsp olive oil or vegan butter

• 2 medium onions, sliced

• 2 cloves garlic, minced

• 3 tbps maple syrup

• ¼ tsp nutmeg

• ½ tsp smoked paprika

• 1 tsp dried parsley

• Salt&Pepper

• 2 to 3 large turnips

INSTRUCTIONS

1. Preheat the oven at 325°F;

2. Roll you dough to form a thin oval shape (I recommend rolling it on a silicone baking sheet to transfer it easier);

3. Heat the olive oil in a pot over medium-high heat, add the onions, garlic, nutmeg, paprika and dried parsley, salt and pepper. Let the onions brown for about 5 minutes then stir the maple. Stop the heat when it has caramelized (not liquid anymore) and transfer to another bowl;

4. With a mandolin or a knife, thinly slice de turnips (about 3mm thick);

5. Add water to the same pot and bring it to a boil, add salt or veggie bouillon and your sliced turnips. Let it cook for about 5 minutes then drain;

6. Take your pie pan and evenly spread the caramelized onions first, then the turnips, lastly cover with your coconut oil pie crust (like an upside down pie!);

7. Bake for about 40 minutes or until the crust is golden;

8. Let it cool then use another plate to flip the pie over so the onions are on the top;

Bon Appétit, @ Veganmontreal