Root Vegetable Galette with Parsnip Puree

Tender veg nestled in crispy pastry, Roasted Vegetable Galette is a wonderful way to get in your five a day and eat the rainbow all at the same time. It is delicious as an appetizer, side dish, or entree, especially with a glass of vino and a tossed green salad on the side.

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Ingredients…

Parsnip Puree

• 1 lb (450g) parsnip, trimmed, peeled, and cubed
• 2 tbsp butter
• 1 tbsp whipping (35%) cream
•  Zest of ½ lemon
• 1 tsp lemon juice
• Salt and pepper

Maple Roasted Vegetables:

• 1 sweet potato
• 1 shallot, thinly sliced
• ½ lb (225g) parsnips, halved lengthwise for the larger ones
• ½ small butternut squash, peeled
• 4 small beets, halved or cut into quarters
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 1½ tbsp maple syrup
• 1 tbsp balsamic vinegar
• 2 tsp fresh thyme and/or rosemary
• Salt and freshly ground pepper
• 1 package (454 g) puff pastry sheets (2 sheets)
• 1 egg, lightly beaten
• Maldon salt

 Method…

1. Parsnip Puree: Cook the parsnips in boiling salted water until tender, about 15 minutes. Drain.
2. Transfer to a food processor. Add the butter and cream and puree until smooth. Season with lemon zest, lemon juice, salt and pepper. Taste and adjust seasonings. Set aside.
3. Maple Roasted Vegetables: Peel the sweet potato, shallot and beets (do them last) and slice into ¼-inch thick slices with a mandoline or sharp knife. Set aside. Slice the squash into ¼-inch thick slices.
4. Toss the veggies with olive oil, maple syrup and balsamic.
5. Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper and set aside.
6. Unwrap the puff pastry and place 1 sheet on top of the other. Using a rolling pin, roll out into a 14-inch circle. Transfer the dough to the prepared pan.
7.  Spread the parsnip puree on the bottom of the puff pastry, leaving a 2-inch border all the way around. Then arrange the veggies in concentric circles on the puree, just to the edge of the puree. You can make it pretty or not. Sprinkle over the fresh chopped herbs.
8. Fold the dough over the veggies and work your way around until the dough edges are folded over to form a rustic border. Brush the dough with beaten egg and sprinkle with salt.
9. Bake for 50 to 55 minutes. The crust should be golden and the vegetables tender. Remove from the oven and allow to cool for 10 to 15 minutes before slicing and serving.

Serves 6 to 8

 TOOLS YOU MIGHT LIKE TO MAKE THIS RECIPE

• Hand-held Mandolin
• Sheet Pan
• Dreamfarm Scizza Pizza Scissors