Parsnip Galette Piled High with Late Winter Greens

Name: Parsnip Galette Piled High with Late Winter Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters high-quality balsamic vinegar; 1 egg raw egg white plus 1 tablespoon water; 227 grams escarole, washed and cut into garnish; 355 milliliters all-purpose flour; 1 sprig fresh rosemary; 2 cloves garlic, roasted and mashed to fine paste; 6 Tbsps heavy cream; 1 zest of lemon; 2 Tbsps olive oil; 177 milliliters saved parmesan; 454 grams parsnips, peeled and cut into quarter inch-thick medallions; 0 teaspoons salt; 1 pinch salt to taste (just a; 6 servings salt to taste; 2 Tbsps Fino Sherry; 2 Tbsps sugar; 1 large sweet onion, sliced; 2 Tbsps unsalted butter; 591 milliliters (3 sticks) unsalted butter cut into small cubes, kept very cold; 177 milliliters ice cold water; 1 Tbsp whole grain mustard; 237 milliliters whole wheat flour

Parsnip Galette Piled High with Late Winter Greens might be just the side dish you are searching for. One portion of this dish contains roughly 14g of protein, 95g of fat, and a total of 1151 calories. This recipe serves 6. 2 people found this recipe to be tasty and satisfying. Head to the store and pick up garlic, fino sherry, escarole, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Winter.

Instructions

Sift together the flours and salt.

Ingredients you will need

Salt

Pour the flour mixture on to a large, clean work-surface. Form a "well" in the center of the flour.

Ingredients you will need

All Purpose Flour

Add the cold chunks of butter to the well. begin to incorporate the flour into the butter a little at a time, making sure not melt the butter with warm hands. *Don't overwork the dough, small streaks and bits of butter are ideal.

Ingredients you will need

Butter

Dough

All Purpose Flour

Once the butter is incorporated so the flour has a "grainy" consistency, begin to add the ice cold water a few tablespoons at a time and gently work the dough with your hands,just until it holds together and almost becomes soft and pliable. *Don't knead the dough, rather, turn it over on itself several times. Try not to overwork the dough.

Ingredients you will need

Butter

Dough

All Purpose Flour

Water

Ice

Form into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.

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Wrap

Equipment you will use

Plastic Wrap

On a lightly floured surface, roll out dough into a uniformly quarter inch thick rectangle. Fold the bottom end up over the middle, do the same with the top end, the folding mimics how you would fold a letter.

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Dough

Roll

Turn the dough a 90 degrees.

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Dough

Roll out the folded dough, again, into a quarter inch thick rectangle. Repeat the folding. Repeat two more times.

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Dough

Roll

Separate into six equal segments of dough. Refrigerate for 30 minutes.

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Dough

In a large heavy-bottom pan, melt butter on medium heat.

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Butter

Equipment you will use

Frying Pan

Add the parsnips and onion and cook on high for 3 minutes, just until they begin to turn golden brown.

Ingredients you will need

Parsnip

Onion

Add the sugar and gently stir.

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Sugar

Reduce the heat to low and cook for 20 minutes, stirring occasionally until the parsnips have become tender. Careful not to stir too much or the parsnips will break apart and will not properly caramelize.

Ingredients you will need

Parsnip

Add the rosemary, lemon zest and sherry. Return heat to high for 2 minutes, stirring so the vegetables don't burn.

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Lemon Zest

Vegetable

Rosemary

Sherry

Remove from heat. Salt to taste.

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Salt

Roll out homemade pastry dough or frozen puff pastry into six 1/8 inch thick circles.

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Pastry Dough

Puff Pastry Sheets

Roll

Place the rolled out dough on a flat baking sheet, I used two cookie sheets, three galettes per sheet. Top each piece of dough with the parsnip mixture, leaving a one inch border of dough. Once filled, fold the edge of the dough up over the edge of the filling.

Ingredients you will need

Parsnip

Dough

Equipment you will use

Baking Sheet

Brush the dough with the egg wash.

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Dough

Egg

Drizzle each galette with 1 tablespoon heavy cream and top with shaved parmesan.

Ingredients you will need

Heavy Cream

Parmesan

Bake in a oven preheated to 375 degrees for 22-28 minutes, depending on your oven. The galettes are done when the cheese is melted and the crust is a golden brown.

Ingredients you will need

Cheese