Recipe

November 9, 2009

Individual Root Vegetable Galettes Recipe

Recipe:

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Step 1: Heat oil to 300°F and cook beet slices until crisp, approximately 8 minutes. Cooking time will vary depending upon thickness of slices. Drain onto paper towel.

Step 2: Grate carrot and parsnip on box grater or rasp.

Step 3: Chop yellow beet into brunoise.

Step 4: Place 1/2 tsp chèvre on chip, then a pinch each of yellow beet, carrot and parsnip.

Step 5: Garnish with a fennel frond, sea salt and ground black pepper.

Ingredients

2 medium sized red beets, peeled and sliced into 1 mm chips on mandolin (or individually-sized puff pastries, as shown in the photo)
Vegetable oil for frying
1 large carrot, peeled and boiled until firm
1 parsnip, peeled and boiled until firm
1 yellow beet, cooked and peeled
1 tbsp fennel fronds
200 g chèvre cheese

Directions

Yield:

Step 1: Heat oil to 300°F and cook beet slices until crisp, approximately 8 minutes. Cooking time will vary depending upon thickness of slices. Drain onto paper towel.

Step 2: Grate carrot and parsnip on box grater or rasp.

Step 3: Chop yellow beet into brunoise.

Step 4: Place 1/2 tsp chèvre on chip, then a pinch each of yellow beet, carrot and parsnip.

Step 5: Garnish with a fennel frond, sea salt and ground black pepper.

Photographer:

Leslie Williams

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