A crispy potato galette with asparagus may sound like a sophisticated dish. However, it is deceptively simple to make. All elements can be prepared separately ahead of serving, and quantities are easily adjusted to suit the number of servings. Make a thinner potato galette for two, or to feed a larger group, just add a potato per person spiraling more layers in a larger skillet.
Fresh asparagus can be steamed, blanched, or grilled, topped off with a dollop of aquafaba mayonnaise, and garnished with fresh salsa. This delicious combo is perfect for eating any time of day.
* Find this recipe and more in The Environmental Issue of VEGWORLD Magazine
Potato Galette with Asparagus
Prep Time
35-40 minutes
Total Time
35-45 minutes
Miggs McTaylor is a professionally trained chef who is passionate about plant-based dining. She currently lives with her family in one of New Zealand’s main wine growing regions. Miggs enjoys providing private catering, plant-based tuition, recipe development and food photography services. After completing “traditional” chef training, Miggs continued her studies to become a botanical cuisine specialist by completing the eCornell Plant Based Nutrition Certificate. She then went on to complete the Rouxbe Plant-Based Professional course and most recently completed the Rouxbe’s Essential Vegan Desserts course.
Ingredients
Potato Galette
- 2 medium potatoes
- Olive or canola oil
- Sea salt
- 2 Tablespoons fresh chives or parsley
- 10 – 14 spears of fresh asparagus
- Aquafaba mayonnaise
- Fresh salsa
Aquafaba Mayonnaise
Unlike traditional homemade mayonnaise, this recipe is almost foolproof, easily fixed if something goes wrong, and very quick to make.
Makes approximately 1 ½ cups or about 8 servings
- 1/2 cup aquafaba, aka chickpea brine
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or white wine vinegar
- 2 teaspoons lemon juice
- ¼ teaspoon ground white pepper
- ¼ teaspoon sea salt
- ¾-1 cup neutral oil or 50/50 olive oil/neutral oil
Fresh Salsa
A tomato and onion-based chopped salsa is a simple way to add flavor and more vegetables to any dish. For extra flavor, you could add ingredients from the optional extra list below.
Makes approximately 1 ½ cups or about 8 servings
- 1/2 red onion
- 1 large red tomato
- 1/2 red pepper
- 1/2 cucumber
- 1 lemon
- Sea salt
- Freshly ground black pepper
- 1 Tablespoon capers (optional)
Directions
Potato Galette
- Wash potatoes and thinly slice unpeeled potatoes. Use a mandolin (with the guard) or a sharp knife to keep the thickness regular.
- Coat a heavy-based frying pan with olive oil and heat until just sizzling. Starting from the outer edge, arrange the sliced potatoes in an overlapping spiral, lightly season, and sprinkle with herbs between layers. Lower to medium heat and cook until golden brown. Finish cooking in the oven at 400ºF until cooked through.
- If making ahead, a potato galette can be warmed at 375ºF for 15 minutes before serving.
Aquafaba Mayonnaise
- Put aquafaba, lemon and vinegar, Dijon mustard, and sea salt into a blender. Use a tall vessel if using a stick blender. Blend/whisk until light and frothy, on a high speed/whisking steadily; slowly stream in oil, mixing continuously, until thick and creamy. Season and adjust to taste.
Fresh Salsa
- Peel and finely dice the red onion, put into a small bowl. Add zest of a lemon and its juice. Stir and set aside while you finely dice all the vegetables.
- Add all ingredients to the bowl and season to taste.
