Tarte Tatin with Parsnips, Chestnuts and Pearl Onions

Ingredients:

• 1 pound parsnips, peeled and sliced
• 1 cup chestnuts, roasted and peeled
• 1 cup pearl onions, peeled
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 sheet puff pastry, thawed

Instructions:

1. Preheat oven to 375F.
2. In a large skillet, melt the butter over medium heat.
3. Add the parsnips, chestnuts and pearl onions. Cook for 10 minutes, stirring occasionally.
4. Add the brown sugar and maple syrup. Cook for an additional 10 minutes, stirring frequently, until the vegetables are caramelized and tender.
5. Transfer the vegetables to a 9-inch pie dish, arranging them in an even layer.
6. Roll out the puff pastry sheet to fit the size of the pie dish.
7. Place the puff pastry over the vegetables, tucking the edges of the pastry around the vegetables.
8. Use a sharp knife to cut a few small slits in the top of the pastry to allow steam to escape.
9. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
10. Let cool for a few minutes, then carefully invert the tarte onto a serving plate.
11. Serve warm or at room temperature.

Verdict:

The sweetness of the caramelized parsnips and onions contrasts perfectly with the earthy flavor of the chestnuts in this tarte tatin. The addition of maple syrup adds a touch of autumnal warmth to the dish. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting and satisfying dessert or brunch dish.

Serving Suggestions:

• Top with a sprinkle of chopped fresh herbs, such as thyme or parsley, for a pop of color and flavor.
• Pair with a strong cup of coffee or hot cocoa for a cozy afternoon treat.
• Make a larger batch and serve as a side dish for roast chicken or pork.