(Serves 6)
900g (2lb) firm potatoes (Desirée,Romano, Estima or Wilja)
225g (8oz) young parsnips
175g (6oz) unsalted butter
60 ml (4tbsp) thin honey
30 ml (2tbsp) lemon juice
freshly grated nutmeg
salt and pepper
PREPARATION TIME: 25 minutes
COOKING TIME: 45 minutes
FREEZING: Not suitable
380 CALS PER SERVING
- Preheat oven to 200º C (400º F) Mark 6. Peel potatoes and parsnips then slice them very thinly. Do not rinse the potatoes to remove the starch as it is needed to help the potato slices stick together. Divide the potatoes into three equal portions. Don’t worry if they discolour.
- To clarify the butter, slowly melt it in a small pan, then skim off any white residue or foam; keep warm. Melt the honey and lemon juice together in a small pan; keep warm.
- Pour 30ml (2 tbsp) butter into a heavy 20cm (8 inch) non-stick frying pan, suitable for oven use (see note). Layer one third of the potatoes over the bottom of the pan in neat overlapping circles, seasoning well.
- Lay half the sliced parsnips over the potato layer. Brush with honey and lemon juice and season with nutmeg, salt and pepper.
- Cover with another third of the potato slices, brushing with butter and seasoning well as you go. Layer the remaining parsnips on top. Brush with the remaining honey and lemon juice, and season with nutmeg, salt and pepper. Finish with the remaining potato slices, brushing with butter and seasoning. Pour over any remaining butter.
- Place the pan over a medium heat and cook carefully for about 5 minutes or until the underside begins to turn golden brown. Test by carefully lifting up the edge with a palette knife.
- Press the potatoes down firmly and cover with a lid or buttered kitchen foil. Bake for 40-45 minutes or until the potatoes and parsnips are tender when pierced with a sharp knife and the underside is a deep golden brown.
- 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.
NOTE: Ideally you need a non-stick frying pan with an integral metal handle which can therefore be placed in the oven. Alternatively, use a moule á manqué pan instead, buttering it well.
Sorry - just have the English version of this recipe but I will try to translate into French.
