Root vegetable galette

he basis of this recipe is inspired by the potato galette from How Wild Things Are, which is based on the

rench cookery classic, pommes Anna. raditionally this recipe uses only potato, but as you have probably gathered by now I like to mix things up. Instead I have used a selection of the winter root vegetables I had on hand.

f course you can use all potatoes in this dish if you wish, I would opt for agria or desiree. his is a rich dish, with the thinly sliced vegetables essentially slow cooked in butter to lighten it up a tad I have used half butter and half olive oil.

PREP TIME minutes COOK TIME hour SERVES as a side

About 1kg selection of root vegetables – potato, kūmara, parsnip and swede

1 tsp salt

40g butter

3 tbsp (40ml) olive oil

1. 2. 3. 4. 5. 6.

Preheat the oven to 170ºC (fan 150ºC). This dish can be cooked in the last hour of cooking the beef recipe to the left. Prepare the vegetables, washing and peeling, then use a mandoline or sharp knife to cut into 1mm thin slices. Place into a large bowl and add the salt.

In a small saucepan, gently melt the butter and oil together. Add to the bowl of sliced vegetables and toss together to evenly coat the vegetables in the fat and salt. Arrange overlapping layers of the vegetables in a 25cm wide ovenproof frying pan (or use a similar sized oven dish). Cover the surface of the vegetables with a circle of baking paper then place a weight such as a small plate on top to hold the vegetables in place as they cook.

Bake for 1 hour until the vegetables are tender when pierced with the tip of a small knife right through to the base of the pan/dish.

Place under a hot grill for 5-10 minutes until the top is golden. Cut into wedges and serve. This recipe can also be made ahead of time and reheated to serve.