Sunday, May 19, 2013
Well, I had just that experience the other day when I made this turnip and potato galette. And you know how I know it looked good? My carnivore served himself a heaping portion...and ate several bites, before I mistakenly mentioned that it had turnips in it. But no matter, it was so buttery beautiful that even he couldn't resist.
(Adapted from The New Southern Garden Cookbook)
What you need to create your own masterpiece:
6 tblsp of melted butter
5-6 small to medium yellow potatoes
1 cup of vegetable broth
kosher salt and fresh ground pepper
Preheat the oven to 425 degrees. Pour 1 tblsp of the butter into the bottom of a cast iron skillet and brush the bottom thoroughly. Slice the potatoes and turnips thinly. Start with a layer of potato slice in the skillet. Then add two more tablespoons of melts butter and some salt and pepper. Add in the turnips and then more potatoes. Pour the broth over the whole pan. Follow with the remaining butter. Then add more salt and pepper. Cover the skillet tightly with foil and bake for 30 minutes. Uncover and bake for another 30 minutes or until the edges of the potatoes on the top layer get golden brown. Run a knife around the edge and let set for five minutes before serving warm. Top with fresh chopped parsley.
This dish takes a while to bake, but it is well worth it. Carby and rich it is super satisfying. And hey, Michelangelo didn't paint the Sistine Chapel in a day, right?