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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

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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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Parsnips - $2.29/lb
 Farm Fresh
 
  Russet Potato, Medium - $0.79/lb
 Farm Fresh, Med
 
  Red Onion, Large - $1.29/lb Save! $1.00/lb for 2lb or more
 Lg, Farm Fresh
 
You May Already Have
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
 
  Morton's Coarse Kosher Salt - $2.99/ea
 48oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.49/ea
 25oz
 
  Breakstone's All-Natural Unsalted Butter - $2.99/ea
 2 sticks
 
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