PARSNIP AND POTATO GALETTE
Parsnips are sweetest when harvested after the first frost, so December is prime parsnip season in New York,
making this a perfect alternative to traditional Hanukkah latkes. Shaving rather than slicing or grating the
potato and parsnip gives the pancake a distinctive texture. The egg whites bind the ingredients and give a
silky finish. Don't be afraid to use plenty of fat to prevent the galette from sticking and to add flavor.
| (CLICK TO BUY)
2 egg whites, beaten to a froth
2 medium parsnips, peeled
1 Idaho or other russet potato, peeled
1/2 red onion, peeled and very thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
|Place the egg whites in a bowl. Using a vegetable peeler, shave the parsnips into the egg whites.
Still using the peeler, shave the potato lengthwise into the bowl. Mix well. Add the onion and salt
and pepper to taste and mix again. |
|Heat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat. Add the oil
and 1 tablespoon of the butter. When the butter froths, add the parsnip mixture, pressing it into
the pan to form an even, compact pancake. Reduce the heat to medium and cook until the bottom
of the galette is well browned, about 15 minutes. |
|Turn the galette over – this is most easily done by turning it out onto a plate, then sliding
it back into the pan – adding the remaining butter before you return the galette to the pan. Press
the galette down and continue cooking until the second side is well browned, about 15 minutes more.
Excerpted from ANATOMY OF A DISH copyright © 2002 Diane Forley and Catherine Young.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
Wine content © Union Square Wines & Spirits. Wine and liquor sold by Union Square Wines & Spirits. Food and beer sold by FreshDirect.