T&D Willey Farms

Organic Farm | Madera, California

farmer-woodcut

© 2018 Copyright T & D Willey Farms
Madera, California 93637
(559) 673-9058
Site Design: Rohner Design

Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
rule-bottom

Galette of Potatoes and Parsnips

from Lucy Madden’s The Potato Year

Use an equal weight of parsnips and potatoes, peeled and sliced so thin they are almost transparent. Layer the vegetables in an ovenproof skillet, seasoning with salt and freshly ground black pepper as you go. Melt 3 oz. (SB) or 6 oz. (FB) butter and pour over all. Bake at 425 degrees F. for about 45 minutes (SB) to 75 minutes (FB) until galette is well-browned. Turn out onto a plate and serve.