10th January 2016
In Belgium parsnips are categorized as a forgotten vegetable. Why would anyone want to forget about parnsips! Parsnips are somewhere inbetween a carrot and potato – so delicious!
I first started eating parsnips as fries baked in the oven with a bit of oil, salt, and pepper and slowly been experimenting with other ways to eat them, like in soups and quiches.
Naturally Ella has such a delicious recipe on her site for a parsnip and thyme galette. This was my first galette aka a free form pie. Rather than using a pie dish, the dough is rolled out, the filling (savory or sweet) is poured into the center, and then the edges are folded up to keep everything inside.
This parsnip and thyme gallette is a great, light weeknight dinner or Sunday brunch!
Parsnip and Thyme Galette, serves 2 for dinner or 4 for lunch
- Pie dough (pre-made or your favorite recipe)
- 2 parsnips
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 cup (120g) ricotta
- 1 tablespoon honey
- Salt and pepper to taste
- 1 egg and 2 tablespoons heavy cream for the egg wash
- Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper. Roll out dough into a circle form (abotu 10in/25cm) and transfer to the baking tray.
- To make the filling: Toss the shaved parsnip with the melted butter and thyme and set aside. In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the parsnips, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
- Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving.