Salsify Kale Galette with Horseradish Cream
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Calories
323 kcal
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Course
Main Course
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Cuisine
French, International, British
Salsify Kale Galette with Horseradish Cream
Description
The galette is made by preparing shortcrust pastry as the base. Salsify roots are peeled and cut into batons, preventing discoloration by soaking them in lemon or vinegar water. Meanwhile, creamed kale is prepared by cooking onions and garlic with kale leaves until wilted, then mixing in crème fraîche and seasoning with salt and pepper.
The salsify is combined with the creamed kale mixture, then layered with shredded cheddar cheese and chopped fresh dill before folding the pastry edges around the filling. The assembled galette is brushed with beaten egg and baked at 400°F until golden and cooked through.
The horseradish cream sauce is made by combining crème fraîche with prepared horseradish cream to provide a sharp, tangy note that complements the earthy flavors of salsify and kale. Together, the combination of textures from the crisp pastry, creamy filling, and piquant sauce creates a complex and satisfying dish suitable as a main or accompaniment.
Nutritional information is approximate and may vary based on specific ingredients and preparation methods used.
Ingredients
- 375 g shortcrust pastry 12 oz package, store bought
For the creamed kale
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon butter
- 1 onion chopped
- 2 cloves garlic minced
- 150 g kale 2 cups
- 5 tablespoon crème fraîche or sour cream
- salt
- black pepper
For the galette
- 200 g salsify approx 6 roots
- 4 tablespoon cheddar cheese shredded
- 1 dill roughly chopped, handful
- 1 egg beaten
For the horseradish sauce
- 2 tablespoon crème fraîche
- 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
- Wear kitchen gloves when peeling salsify to avoid staining from its sap.
- Soak peeled salsify batons in lemon or vinegar water to prevent discoloration before cooking.
- The horseradish cream provides a sharp contrast to the earthy filling; adjust amount to taste.
- The nutritional values depend on ingredient brands and preparation methods; use as approximate guidance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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