Galette of Potatoes and Parsnips

Name: Galette of Potatoes and Parsnips
Ingredients: 4 oz (110 g) butter, melted; Sea salt and freshly ground black pepper; 1 lb (450 g) parsnips, peeled and very thinly sliced; 1 lb (450 g) potatoes, peeled and very thinly sliced

Preparation info

Difficulty
Medium

Appears in

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

Main course
Vegetarian
November

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 7/425°F/220°C for about 50 minutes until the galette is well browned. Turn out onto a plat