How do I ensure the vegetables don't stick to the pan when inverting?

After cooling the cake for about 10 minutes, run a sharp knife around the rim of the skillet to loosen it. If any vegetables still stick, gently remove and replace them on the cake top.

What kind of skillet is best for making this tatin?

An ovenproof skillet, such as a cast iron pan, is suitable for this recipe as it needs to go from stovetop to oven.

What type of flour should I use for the savory cake?

The recipe recommends using whole wheat pastry or sprouted whole wheat flour for the savory cake batter.

How can I tell when the vegetable glaze is ready?

Cook the glaze for 8 to 10 minutes over medium heat, stirring occasionally, until it becomes thick and syrupy and the carrots and parsnips are golden brown.

Can I prepare the vegetable topping ahead of time?

The recipe instructs to begin the topping and then immediately spoon the cake batter over the cooked vegetables before baking, suggesting it's best prepared fresh.

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Candied Parsnip and Carrot Tatin
[Vegan]

BP By: Back to the Cutting Board by Christina Pirello

Author Bio

Christina Pirello of the PBS series Christina Cooks returns with a new cookbook, Back to... Read More

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A beautifully inverted Candied Parsnip and Carrot Tatin, showcasing caramelized parsnip and carrot halves arranged decoratively on top of a savory whole wheat cake.

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Candied Parsnip and Carrot Tatin [Vegan]

250

6-8

Dairy Free

Vegan

This pretty cake is a splendid sweet and savory side dish. Smothered in caramelized, sweet root vegetables and topped with an orange-scented glaze, it brings together the most delicious complimentary flavors.

Ingredients You Need for Candied Parsnip and Carrot Tatin [Vegan]

Savory Cake:

2 1/2 cups whole wheat pastry or sprouted whole wheat flour
2 teaspoons baking powder
2 teaspoons sesame seeds
1 teaspoon baking soda
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
Generous pinch sea salt
1/4 cup avocado or extra-virgin olive oil
1/2 to 1 cup unsweetened almond, oat, or soy milk

Topping:

2 teaspoons avocado or extra-virgin olive oil
4 carrots, halved lengthwise
4 parsnips, halved lengthwise
Organic soy sauce, to taste
4 tablespoons brown rice syrup
Grated zest and juice of 1 orange

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How to Prepare Candied Parsnip and Carrot Tatin [Vegan]

To make the cake: Preheat the oven to 350°F. In a medium bowl, combine the flour, baking powder, sesame seeds, baking soda, basil, rosemary, and sea salt and mix well. Set aside.
Begin the topping: Heat the oil in a 10-inch ovenproof skillet (cast iron is suitable for this recipe) over medium-high heat. Stir in the carrot and parsnip halves, season lightly with the soy sauce, and stir until shiny with oil. Arrange the vegetables in a decorative pattern, covering the bottom of the pan. Add the brown rice syrup and orange zest and reduce the heat to medium.
Cook until the glaze is thick and syrupy and the veggies are golden brown, 8 to 10 minutes, occasionally stirring so you can feel the glaze thicken. Remove from the heat and stir in the orange juice.
Mix the oil into the dry cake ingredients, then slowly stir in the milk until a smooth, spoonable batter forms. Spoon the batter evenly over the cooked vegetables, taking care not to disturb your pattern. Bake for 35 to 40 minutes until the center of the cake springs back to the touch.
Cool the cake for about 10 minutes, then run a sharp knife around the rim of the skillet to loosen the cake. Place your serving platter over the skillet and carefully invert the cake. If any vegetables stick to the pan, remove them and replace them on the cake top.
Serve warm or hot.