Leek and Potato Galette: Made this for a vegetarian friend but it was enjoyed

[cynupstateny]

by all. Not fond of a lot of rosemary so I only used it in the crust. Nuked the potatoes for a few minutes, too.

Reheats nicely!

http://www.finecooking.com/recipe/potato-leek-galette-rosemary-sea-salt-crust

 

[charley]

This is on my t'giving menu I think. That issue of FC is a good one.

 

[cynupstateny]

It's Oct/Nov 2017, but it is a good issue.

 

[deb-in-mi]

I just saw this a few minutes ago in the magazine

and I ear-marked the page Thanks for confirming it's good!

 

[colleenmomof2]

HELP! Any suggestions for subbing onions for the leeks? Don't?

I have a huge number of onions. Would you substitute? Colleen

 

[orchid]

No but I'd make french onion soup.

 

[colleenmomof2]

Great idea! Your favorite method/recipe?

 

[deb-in-mi]

I would if I caramelized them a bit

 

[orchid]

You bet! I use this one from Julia Child that Cathy posted' I

don't make my own beef stock though. Just skip that part and use a good beef stock.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=41831

 

[colleenmomof2]

Thanks Debra!

I know that leek and onion are different flavors - the galette won't be the same as Cyn's. I also know sometimes substitutions don't work at all. But I have everything on hand and the recipe sounds wonderful. Colleen

 

[colleenmomof2]

Outstanding! Thank-you for sharing smileys/smile.gif

 

[cynupstateny]

My sister did half leeks and half sweet onion. They loved it!