Boxing Day recipe: root vegetable tatin

Boxing Day recipe: root vegetable tatin

Use up Christmas leftovers for this perfect Boxing Day lunch

After all the festivities of Christmas Day, it’s nice to know that a tasty, filling spread can be easily knocked up on Boxing Day without very much fuss. This root vegetable tatin is a base of crisp, buttery puff pastry topped with blue cheese, roast carrots, parsnips and potato that looks great on the table and can be scaled up or down to suit your guest list.

What’s great about this recipe is that it’s really versatile, so you can get creative and add in whatever leftover Christmas dinner vegetables you have left. Courgettes, sprouts, tomatoes, roasted beetroot and even cauliflower cheese all make great additions!

Serves 6

You will need:

  • 500g block of puff pastry
  • Around 2 roasted carrots, sliced or diced
  • 1 large roasted parsnip, diced

  • 4 or 5 roast potatoes, diced
  • 1 leek
  • 1 tsp sage, finely chopped
  • 1 sprig of rosemary, chopped
  • 2 cloves of garlic, minced.
  • 100g caster sugar
  • 125ml red wine vinegar
  • 100g blue cheese like Yorkshire Blue or Stilton, or strong Cheddar
  • Olive oil
  • Knob of butter

Let’s get started!

  1. Heat the oven to 200 degrees.
  2. Roll out the puff pastry and cut into a circle using your pie dish as a template, then place in the fridge to cool.
  3. Over a medium heat, add a good glug of olive oil and a bit of the butter to a frying pan.
  4. Add the leeks, and cook for 3-4 minutes until soft and translucent. Add the garlic and stir through thoroughly.
  5. Add the carrots, parsnips and potato and stir, adding a splash of water to loosen the mixture. Cook through for a few minutes until thoroughly warmed.
  6. Add the sage and rosemary and stir. When combined, turn the mixture out into a bowl, scraping the pan thoroughly, and place to one side.
  7. Return the pan to the heat and add the red wine vinegar and caster sugar. Stir gently until the sugar is melted and syrupy, then add the remaining butter.
  8. Add the vegetable mixture back into the pan and mix.
  9. Butter your pie dish, and add the vegetables, making sure the mix is pushed right into the corners. Crumble over the blue cheese, or whatever cheese you choose.

    A stack of carrots

    Image: Pexels

  10. Lay the puff pastry over the top of the mixture, pressing down gently. If you like, you can brush the pastry with melted butter at this stage.
  11. Place in the oven and bake for 30-35 minutes, until the puff pastry has risen and turned golden.
  12. Allow to cool for a few minutes, before carefully turning out onto a plate or serving board, vegetable side up. Garnish with a few sprigs of rosemary.
  13. Enjoy!

This dish is a great centrepiece and is lovely with a mix of salads (and a glass of something cool and crisp!). It’s very low prep, and can be placed in the oven whilst you entertain guests – or get them to help out with making those salads.

Have a wonderful Christmas and I look forward to sharing some more mouth-watering recipes with you in the New Year!

Katie x