Galette of Potatoes and Parsnips

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Preparation info

    • Difficulty

      Medium

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

By slicing the vegetables so thin that they are almost transparent and then cooking them in a wide, uncovered vessel you can achieve a crisp, almost biscuit-like finish to this galette.

Ingredients

  • 1 lb (450 g) potatoes, peeled and very thinly sliced
  • 1 lb (450 g) parsnips, peeled and very thinly sliced
  • Sea salt and freshly ground black pepper
  • 4 oz (110 g) butter, melted

Method

Layer the vegetables in an 11-inch flan tin and season as you go. Pour over the melted butter and cook in a hot oven, gas mark 7/425Ā°F/220Ā°C for about 50 minutes until the galette is well browned. Turn out onto a plate and serve.

ā€˜A diet of whole milk and potatoes would supply almost all of the food elements necessary for the maintenance of the human body.ā€™

U.S. Department of Agriculture.

Part of

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