PARSNIP TATIN

Parsnips raraely get a mention in the favourite vegetable section. I love all vegetables and parsnips up there on my list . Seriously give this a go ... Preheat your oven to 200 deg C . Heat 50 gm of butter / marg in a small 20 cm fry pan . You will need 8 small parsnips peeled and halved . Add the parsnips to the pan arranging them cut side down in the pan with the narrow ends towards the centre . Sprinkle the parsnips with 1 tbs of soft brown sugar , add 75 ml of apple juice and bring to a slow boil . Then remove the pan from the heat . Now position one square of shortcrust pastry over the parsnips in the pan and press down lightly to enclose them . Place the pan in the preheated oven for 25 minutes or until the pastry is golden . Remove from the oven and place a serving dish over the top and flip the tart onto the plate. Crumble a handful of feta cheese over and serve as a side dish or on its own with a baby spinch leaf salad .