Parsnip Galette Piled High With Late Winter Greens

By Food52
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2 1/2 cups (3 sticks) unsalted butter cut into small cubes, kept very cold

1 1/2 cup all-purpose flour

1 cup whole wheat flour

1/4 teaspoon salt

3/4 cups ice cold water

1 pound parsnips, peeled and cut into quarter inch-thick medallions

1 large sweet onion, sliced

2 tablespoons unsalted butter

2 tablespoons sugar

1 sprig fresh rosemary

zest of one lemon

2 tablespoons Fino Sherry

salt to taste

1 egg raw egg white plus 1 tablespoon water

6 tablespoons heavy cream

3/4 cups saved parmesan

Ingredients for the Escarole Garnish

1/2 pound escarole, washed and cut into garnish

1/4 cup high-quality balsamic vinegar

1 tablespoon whole grain mustard

2 cloves of garlic, roasted and mashed to fine paste

2 tablespoons olive oil

salt to taste (just a pinch)