Sunday, May 19, 2013

pretty as a picture

You ever make a dish and it is almost too pretty to eat? You just want to admire your work before you take a bite? Whether it is the birthday cake you just frosted for your kid or the tenderloin you made for the potluck, sometimes you take the first bite with your eyes because it looks so good you can almost taste it.

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
1large turnip
1 cup of vegetable broth
kosher salt and fresh ground pepper
fresh parsley

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?

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