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Salsify & Kale Galette (serves six)
Nutrition Per serving (six servings):
calories: 323kcal;
fat: 15g;
carbohydrates: 37g;
protein: 9g
cholesterol: 49mg;
fibre: 1g
sugar: 1g.
Ingredients
• 375 g (12 oz) pack ready-made shortcrust pastry, or
similar amount of home-made pastry.
For the creamed kale:
• 1 tablespoon oil
• 1 tablespoon butter
• 1 onion chopped
• 2 cloves garlic minced
• 150g kale
• 5 tablespoon creme fraiche or sour cream
• Salt and pepper
For the galette filling:
• 200 g (approx 6 roots) salsify
• 4 tablespoon shredded cheddar cheese
• 1 handful dill, roughly chopped
• 1 egg beaten
Method
1. A galette is a free-form flan. You can buy ready-made
shortcrust pastry or make your own. This recipe
also works with puff, or filo pastry. Preheat oven to
200°C/400°F
2. Make the creamed kale: cook the onion in oil and
butter until soft, add the garlic and cook for a further
minute. Add the chopped kale and cook until soft and
wilted. Stir in the creme fraiche (sour cream/dairy free
alternative). Set aside.
3. Prepare the salsify: Wash and peel the salsify, trim
the ends, cut in half down the middle and put into a
bowl of cold water with a squeeze of lemon to stop
it discolouring
4. Assemble the galette: Roll out the pastry into a large
circle & place on a baking sheet. Sprinkle the pastry
base with cheese, leaving a 1" edge for folding over.
Spread the creamed kale on top. Arrange the salsify
batons on top and drizzle or brush with oil. Fold the
edges of the galette over, pleating at intervals.
Brush the edge of the pastry with beaten egg.
5. Bake for 25 minutes. Serve with a side of
your choice.
Recipe adapted from one by Kate Hackworthy,
commissioned by Albert Barlett.
www.veggiedesserts.com/salsify-kale-galette/