Roots: destined to grow underground, mother nature didn’t pay much attention to aesthetics when she created potatoes, carrots, parsnips, sweet potatoes and beetroots. These girls aren’t pretty, thats a fact.
However they have a good heart, and it’s a’ll that matters. We’re here to make them cute and lovely.
It’s funny how the potato ends up being the least generous of the family, as far as nutrients and vitamins go. And it ends up being the one that gets the most love and affection (at least around here). Dozens of different dishes and all amazing — I never ate a potato I didn’t like.
One of my favourite dishes is the beautiful galette (Vive la France! once more). Wafer-thin slices of potato are layered with lots of butter, salt and rosemary, soft and creamy inside, crispy on the outside. Amazing. And when you invite the rest of the root family to the table, the result is even better. All the colours and flavours can really improve on this already perfect dish.
It’s obviously a great side dish for meat or fish — oh so good with roasted chicken, believe me — but with a stretch of imagination, you can turn it into a main course. Maybe topping it with some Bolognese. Or adding some goat’s cheese, walnuts and a drizzle of honey, green salad on the side, if you’re up for a vegetarian meal. You can even make it vegan, just by replacing butter with olive oil.
Side dish for 2, main course for 1
- 1/2 small potato
- 1/2 carrot
- 1/2 parsnip
- 1/2 sweet potato
- 1 small beetroot
- 2 tablespoons butter
Peel and thinly slice all the vegetables — use a sharp knife or a mandolin — and place them in a bowl of cold water to wash them and mix them well.
Drain them very well and place them for a while in the fridge, uncovered, to dry them up.
Turn the oven on to 200ºC.
In an oven-proof frying pan or ceramic dish, melt half the butter.
Layer in the vegetables, seasoning occasionally with salt and rosemary, trying to leave the last layer as tidy as you can. Press down firmly.
Add the rest of the butter in little bits and finish seasoning with the salt and rosemary.
Bake for 45 minutes or more — check with a knife if all the layers are well cooked.
Invert the contents of the pan onto a dish and then invert it back onto a serving dish.