Galette of Sweet Yams

Copyright 1996 Lynne Rossetto Kasper

Serves 2 - 4

An oven roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.

  • 2 large yams, peeled and sliced into very thin rounds 1 large onion, sliced into 1/4-inch thick rounds 4 to 5 black Kalamata olives, pitted and chopped shredded zest of a large orange
  • 12 basil leaves, torn
  • olive oil
  • salt and freshly ground black pepper

    Optional Seasonings:
  • a generous handful of tart greens (spinach, curly endive, salad mix), chopped
  • 1 tablespoon minced fresh hot red chile
  • 1/2 teaspoon Garum Masala (Indian spice blend)
  • 1/2 cup whole parsley leaves for garnish.

Preheat oven to 450 degrees. Lightly oil a large cookie sheet or half sheet pan. Toss all ingredients together in a bowl, using only enough olive oil to barely moisten everything. Spread in a single layer on the sheet. Roast 10 minutes, turn over potato slices and cook another 10 minutes, or until potatoes are tender. If more browning is desired, run under broiler for a few minutes. Serve hot.



ABOUT THE AUTHOR
Lynne Rossetto Kasper
brings more than 20 years of professional
experience to her work as writer, teacher, and lecturer.

She is the author of "The Splendid Table: Recipes
from Emilia-Romagna,the Heartland of Northern Italian Food,
" the 1993 Cookbook of the Year, and the first book
to win both The Julia Child Best Cookbook of the Year Award
and The James Beard 1993 Cookbook of the Year, as well
as Italy's prestigious Maria Luigia, Duchessa of Parma Prize
for International Journalism, and the Julia Child
Best First Book Award.

.


Check out Minnesota Public Radio's Splendid Table® site featuring Lynne Rossetto Kasper.


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