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    PARSNIP AND POTATO GALETTE
    from "Anatomy of a Dish" by Diane Forley and Catherine Young

    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.

    Serves 4
    INGREDIENTS (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

    Print recipe
    PREPARATION

    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. Serve warm.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Parsnips - $1.99/lb
     Farm Fresh
     
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
     
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     
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      Morton's Coarse Kosher Salt - $2.69/ea
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      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
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