I had prepared choux pastries, but I also wanted to have something for my allergic friends, which fitted also in the party theme. I remained with an orange inspiration, with carrot and parsnip, which I prepared as galettes.
Originally, I relied upon a mix water/corn starch to keep it together and I cooked the preparation 20min in a 180°C oven. It tasted all right, but I have to leave them on the baking paper to have something that I could show. The day after, I finished the vegetables adding an egg and this time it worked very well, and I had a very nice brunch. Here’s the recipe.
Carrot and parsnip galettes
Ingredients (for 2/3 people)
- 2 carrots
- 1 parsnip
- 1 egg
- 5 tea spoon of azuki flakes (or any flakes, depending on the allergies)
- 1 pinch of salt
- 1 small tea spoon of tandoori spices mix
Peel and finely grate the carrots and parsnip. Add the azuki flakes, salt and spices. Mix.
Add a large beaten egg and mix the preparation.
Cook on a medium heat stove as small galettes in an oiled frying pan for about 2 minutes each side.