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08 Feb 2008

potato parnip galette

potato parnip galette recipespotato parnip galette   ingredientspotato parnip galette  healthy recipesGoogle
Categories: Aga Recipes
Author: Admin

potato parnip galette


potato parnip galette

900g firm potatoes such as desire romano estima or willa
225g young parsnips
75g unsalted butter diced
45ml thin honey
2 tbsp lemon juice
freshly grated nutmeg
salt and freshly ground black pepper

Peel the potatoes and parsnips.
Slice them very thinly either by hand with a mandoline or in a food processor. Divide the potatoes into three equal portions and cover with a teatowel.
Dont worry if they discolour.
To clarify the butter melt in a heatproof bowl on the back of the aga or in the simmering oventhen skim off any white residue: keep warm.
Melt the honey and lemon juice together in a small pan; keep warm.
Pour 2 tbsp butter into a heavy 200mm nonstick frying pan suitable for ovenuse.
Layer one third of the potatoes aver the bottom of the pan in neat overlapping circles seasoning well.
Lay half the sliced parsnips over the potato layer.
Drizzle over half of the honey and lemon juice and season with nutmeg salt and pepper.
Cover with another third of the potato slices and season well.
Layer the remaining parsnips on top. Drizzle with the remaining honey and lemon juice and season with nutmeg salt and pepper.
Finish with the remaining potato slices butter and seasoning.
Cover with buttered foil.
Place the pan on the simmering plate and cook carefully for about 5 minutes or until the underside is just beginning to turn golden brown.
Test by carefully lifting up the edge of the galette with a palette knife.
Press the potatoes down firmly.
Transfer the trying pan to the floor of the roasting ovenfor 10 to 15 minutes until the underside is deep golden brown. Move to the grid shelf on the fourth set of runners and bake for 20 minutes or until the potatoes and parsnips in the centre are tender
Allow to stand for 5 minutes.
Loosen the galette with a palette knife. Place a warmed serving plate over the pan and quickly invert the galette onto the dish.
Serve immediately.

Dont rinse the potato slices (the starch is needed to help them stick together). Ideally you need a nonstick frying pan with an integral metal handle which can therefore be placed in the oven. Alternatively use a shallow flameproof dish or cake tin (lined

Serves 6
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potato parnip galette potato parnip galette 8 out of 10 based on 7 ratings. user reviews.


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