The past few months have been expensive: new roof, car repairs, college visits… I started out winter determined to eat up everything from last year’s CSA, but after the latest round of bills I am really resolved. Why pay money for food when there is a basement fridge full of perfectly fine (albeit slightly brown) vegetables!
In the end, there was a silver lining in all of this. We just tried a delicious new dish–Goat Cheese and Roasted Vegetable Galette, loaded with leftover fall vegetables and a package of fresh chevre that I found in the freezer–just like it was waiting for this! You know what they say about necessity and invention!
It started out yesterday morning, when I came up from the basement with an armload of parsnips and announced that I was ready to make parsnip muffins. Daughter #2 looked at me like the devil had appeared.
“Just wait,” she admonished, “let me look for a recipe.”
A few minutes later, she had lined up candidates: a soup (“but you don’t like soup”), a stew (“you don’t like stew either”) and the vegetable galette. Ever since I made a meat, veggie and potato galette last fall, galettes have been hot stuff in our house. I have been using prepared refrigerated pie crusts (those formed into a round, then rolled up) which really streamlines preparation.
The original recipe came from Eating Well, but I simplified it and modified it for what I had on hand. When it came out of the oven daughter #2 was excited to try her discovery, but our youngest was skeptical–until her first bite, “This is awesome!” we heard in a tone of complete astonishment, “do you have more stuff to do this again?”
The recipe was deemed a wild success and I will be making it again next week.
But there really are a lot of parsnips left and (shhh) I still plan to try the parsnip muffins… Anyone out there have a go to parsnip recipe???
Goat Cheese and Roasted Vegetable Galette
Serves 4 as an entrée, 8 as a side dish
- 2 cups diced sweet potatoes (1 large)
- 1 1/2 cups diced peeled parsnips, (1 gigantic)
- 1 cup diced peeled beet, (1 medium)
- 1 onion, chopped
- 8-12 peeled garlic cloves, left whole for serious garlic lovers or chopped
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme or chopped rosemary or 1/2 t dried herbs
- 2 T capers
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 4 ounces fresh goat cheese, “crumbled” (or more likely broken into small chunks)
- 1 pie crust (store bought or your favorite recipe)
- 1 egg, beaten, for glazing
1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Combine sweet potato, parsnips, beet, onion, garlic, olive oil, herbs, salt and pepper in a large bowl; toss to coat.
2. Spread the vegetables on the prepared baking sheet. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown, about 30 minutes. Transfer the vegetables to a bowl. Add 3/4 of the goat cheese and toss to coat.
3. To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick (or unroll your store-bought crust). Coat a baking sheet with cooking spray or line with parchment and place the dough on it. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining goat cheese over the vegetables. Brush beaten egg lightly over the crust.
4. Bake the galette at 400 degrees F until the crust is golden, 30 to 35 minutes. Serve warm.