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Ingredients
- 1/2 lb (2 or possibly 3) parsnips
- Â Â Sea salt and freshly grnd pepper
- 4 c. mixed cooking greens: tatsoi (rosette bok choi), red mustard, green
- Â Â mustard, etc.
- 2 x Large eggs
- 1 Tbsp. all-purpose flour
- 1/4 c. freshly grated pecorino Romano or possibly Parmesan cheese
- 2 Tbsp. unsalted butter
- 1/2 c. minced sage
- 1/2 c. finely minced walnuts
- Â Â Sunflower or possibly extra virgin olive oil for frying
Directions
- Heat a large pot of water for the greens. While it's heating, peel parsnips, then grate them lightly, stopping when you get to the core, that should be visible. You should have about 2 c.. Set aside.
- When water comes to a boil, add in salt, plunge in greens and cook till tender, about 5 min. Drain, press out much of the moisture, then chop coarsely.
- Beat Large eggs. Then whisk in flour and 1 tsp. salt. Stir in parsnips, greens and cheese. Season with pepper.
- Heat butter in an 8 inch non-stick skillet. Add in sage and walnuts and cook, stirring frequently, till they smell toasty, after just a few min. Add in them to parsnip mix.
- Wipe out skillet and add in sufficient oil to coat lightly. When warm, add in parsnip mix and pat proportionately into pan. Reduce heat to medium-low and cook till golden brown, about 5 min. Slide galette onto a plate. Place skillet over it and, grasping both plate and skillet, flip them over. Cook second side till golden brown and crisp. Then slide galette onto a counter, cut into pcs and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 752g | |
| Calories 1598 | |
| Calories from Fat 1373 | 86% |
| Total Fat 154.57g | 193% |
| Saturated Fat 36.93g | 148% |
| Trans Fat 0.0g | |
| Cholesterol 500mg | 167% |
| Sodium 8860mg | 369% |
| Potassium 696mg | 20% |
| Total Carbs 41.77g | 11% |
| Dietary Fiber 26.1g | 87% |
| Sugars 4.9g | 3% |
| Protein 34.47g | 55% |
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