Salsify Kale Galette with Horseradish Cream
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
6
-
Calories
323 kcal
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Course
Main Course
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Cuisine
French, International, British
Salsify Kale Galette with Horseradish Cream
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In this pretty salsify kale galette, salsify - a root vegetable, rests on a bed of creamed kale inside a free-form pastry crust. It's then drizzled with horseradish sauce and sprinkled with dill. The result is a flavourful recipe that tastes as good as it looks.
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Ingredients
- 375 g (12 oz) package store bought shortcrust pastry
For the creamed kale
- 1 tablespoon oil
- 1 tablespoon butter
- 1 onion chopped
- 2 cloves garlic minced
- 150 g (2 cups) kale
- 5 tablespoon Creme Fraiche or sour cream
- salt and pepper
For the galette
- 200 g (approx 6 roots) salsify
- 4 tablespoon shredded cheddar cheese
- 1 handful dill roughly chopped
- 1 egg beaten
For the horseradish sauce
- 2 tablespoon Creme Fraiche
- 3 teaspoon horseradish cream
Instructions
- Preheat oven to 200c/400f.
For the salsify
- To prepare the salsify, first wash it thoroughly. Prepare a large bowl of water, with a few tablespoon of lemon juice or white vinegar in it (this will stop the salsify from discolouring).
- Trim the ends, then use a vegetable peeler to peel the salsify. It can naturally release sap, so you may wish to wear kitchen gloves. Immediately put the peeled salsify into the bowl of lemon water.
- Cut each salsify into even sized batons, about 10 cm long. If the roots are thick, cut them lengthwise to ensure even cooking. Return the salsify to the lemon water.
For the creamed kale
- Heat the oil and butter in a large saute pan, then add the onion and cook for 3 minutes until translucent. Add the garlic and cook for a further minute.
- Remove any woody stems from the kale and discard, then roughly chop the leaves and add them to the pan and cook, stirring often, for a few minutes until wilted.
- Remove from the heat, allow to cool slightly, then stir in the creme fraiche and season with salt and pepper.
To assemble
- Roll out the pastry on a large piece of baking paper, to make a 10” circle.
- Spread the grated/shredded cheese onto the pastry, leaving an edge of about 1”. Spread the creamed kale onto the cheese. Add the salsify decoratively, still leaving the edge.
- Fold the edges of the dough up and over the filling. Brush the edges of the pastry with the egg, and brush the salsify with a little oil. Transfer to a baking sheet and bake for 25 minutes or until golden.
For the horseradish sauce
- Mix the ingredients together until combined. Taste and add more horseradish if you like it hotter. Serve the galette drizzled with the sauce and sprinkled with the chopped dill.
Notes
- The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
- The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
49mg
(16%)
Sodium
422mg
(18%)
Potassium
235mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2780IU
(56%)
Vitamin C
32.3mg
(36%)
Calcium
141mg
(14%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 422mg | 18% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2780IU | 56% |
| Vitamin C | 32.3mg | 36% |
| Calcium | 141mg | 14% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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