Veggie gallettes

28 Dec


  • 1 ¼ lb cauliflower, boiled
  • 1 ¼ lb potatoes, boiled
  • 7 oz whipping cream
  • grated Parmigiano Reggiano cheese
  • shallot
  • butter
  • nutmeg
  • all-purpose flour
  • cinnamon
  • salt and pepper


Cook the cauliflower in a pan over medium heat with 1 tbsp butter, finely chopped shallot, salt and pepper. Break apart the cauliflower by pressing down on it with a fork. Use the fork to also break apart the potatoes. Mix the two ingredients together and add 3 oz of grated cheese and a pinch of nutmeg. Then form 24 gallette (or small, flattened balls.) Flour the gallette and cook a few at a time in a pan with melted butter, flipping them when they get dark. Serve with the simmering, slightly reduced, cream flavored with a pinch of cinnamon.
1 Comment

Posted by on December 28, 2015 in Uncategorized



One response to “Veggie gallettes

  1. Gattina

    December 29, 2015 at 9:16 am

    Sounds delicious !


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