Roasted Parsnip and Chestnut Galette with Maple Sage Glaze
Ready to impress with a dish that's earthy, sweet, and totally irresistible? This Roasted Parsnip and Chestnut Galette with a Maple Sage Glaze is a cozy, flaky masterpiece! Perfect for dinner parties or a solo treat, it's your chance to embrace flavors that shine this season. Let’s bake magic!
4.5 out of 5 (4 ratings)
Prep Time
30 minutes
Cook Time
45 minutes
Servings
4 servings
Cuisine
French
Ingredients
- •2 large parsnips, peeled and thinly sliced
- •1 cup cooked and peeled chestnuts, chopped
- •1 sheet puff pastry, thawed
- •2 tablespoons olive oil
- •1 tablespoon butter
- •1 medium onion, finely chopped
- •2 cloves garlic, minced
- •1 teaspoon fresh sage, chopped
- •2 tablespoons maple syrup
- •1 egg, beaten (for egg wash)
- •Salt and pepper to taste
- •1 tablespoon all-purpose flour (for dusting)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- 2
Peel and thinly slice the parsnips. Toss them with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread the slices on the prepared baking sheet and roast for 20-25 minutes, turning halfway through, until tender and lightly caramelized.
- 3
While the parsnips are roasting, heat the remaining 1 tablespoon of olive oil and butter in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- 4
Add the chopped chestnuts and fresh sage to the skillet. Cook for 2-3 minutes, stirring occasionally, to combine the flavors. Remove from heat and stir in the maple syrup. Set the mixture aside to cool slightly.
- 5
On a lightly floured surface, roll out the thawed puff pastry to smooth the edges. Transfer the pastry to a parchment-lined baking sheet.
- 6
Arrange the roasted parsnips in the center of the puff pastry, leaving a 2-inch border around the edges. Top with the chestnut mixture, spreading it evenly over the parsnips.
- 7
Fold the edges of the puff pastry over the filling, pleating as you go, to create a rustic border. Brush the pastry edges with the beaten egg for a golden finish.
- 8
Bake the galette in the preheated oven for 30-35 minutes, or until the pastry is golden brown and flaky. Remove from the oven and let it cool for 5-10 minutes before slicing.
- 9
Serve warm as a main course or alongside a crisp green salad. Enjoy your Roasted Parsnip and Chestnut Galette with Maple Sage Glaze!
Nutrition Information
Calories
450 calories
Protein
6g
Carbs
50g
Fat
23g
Frequently Asked Questions
Q: Can I use a different vegetable instead of parsnips?
A: Yes, you can substitute parsnips with other root vegetables like carrots, sweet potatoes, or turnips. The roasting time may vary slightly depending on the vegetable, so check for tenderness and adjust accordingly.
Q: What can I use instead of chestnuts?
A: If chestnuts are unavailable, you can use walnuts, hazelnuts, or pecans for a similar nutty flavor and texture. Toast the nuts lightly before adding them to the recipe for extra depth of flavor.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by using a vegan puff pastry, substituting the butter with a plant-based alternative, and replacing the egg wash with a mixture of non-dairy milk and a touch of maple syrup for browning.
Q: How do I store leftovers, and how long will they keep?
A: Store leftover galette in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350°F (175°C) oven for 10-15 minutes to crisp up the pastry again.
Q: Can I prepare this galette ahead of time?
A: Yes, you can prepare the filling and roast the parsnips up to 1 day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake the galette just before serving for the best texture and flavor.
Q: What should I do if the puff pastry becomes soggy?
A: To prevent soggy pastry, ensure the roasted parsnips and chestnut mixture are cooled slightly before assembling. Avoid overloading the puff pastry with filling, as excess moisture can seep into the crust. If the bottom still becomes soggy, try baking the galette on the lower rack of the oven for the last 5 minutes.
Q: What are some variations or serving suggestions for this recipe?
A: You can add crumbled goat cheese or feta to the filling for extra creaminess, or sprinkle some dried cranberries for a touch of sweetness. Serve the galette with a side of arugula or mixed greens dressed with a light vinaigrette to complement the rich, savory flavors.
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