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POTATO GALETTES WITH SPRING VEGETABLES

(TO ACCOMPANY RACK OF LAMB)

 

Ingredients:

Potato Galettes

2 pounds Yukon gold potatoes

6 tablespoons butter

2 tablespoons olive oil

1 large clove garlic, peeled and halved

Sea salt and freshly ground white pepper

2 tablespoons each freshly minced chives and parsley

 

Vegetable garnish

5 pounds fava beans

1-   2 cups lamb broth or vegetable broth, divided

4 tablespoons unsalted butter, divided

1 pound wild mushrooms, morels preferred

2 tablespoons chervil, minced

1 bunch spring onions or 8 ounces boiling onions

Sea salt and freshly ground black pepper

 

Directions:

Potatoes: Steam the potatoes in a single layer.  Cool them immediately, and when comfortable to touch, peel and thinly slice them.   Heat the butter and oil together in a large skillet.  Add the halved garlic clove and brown it and the butter over low heat.  Strain the hot fat into a shallow pan, discarding the garlic and coagulated bits of butter.  Toss the potato slices in the warm butter.  Salt and pepper to taste.  Fold in the herbs.  Pack the potato slices into 4" molds on a non-stick bake sheet.  Cover with plastic and refrigerate.  Reheat in a 400 degree oven for 15 minutes just before serving.

 

Vegetables -  fava beans: Shell the beans.  Blanch them in boiling water for 1-2 minutes, until the skins loosen.  Drain immediately in cold water.  Peel tough outer skin from the beans.  Simmer them in broth to cover for 2-3 minutes.  Season to taste.  Reserve.

 

Vegetables – Morel mushrooms:  Trim the ends.  Halve larger mushrooms.  Dip sandy or muddy ones briefly in cool water.  Pat dry. Saute the mushrooms in a hot skillet with butter until wilted, 2-3 minutes.  Pour in just enough broth to cover the bottom of the skillet, cover and braise the mushrooms for another 2-3 minutes.  Off the heat, season to taste with salt, pepper and chervil

 

Vegetables – Spring onions or boiling onions:  Cut the onions to just below the green portion and trim the root ends.  Quarter the onions lengthwise and saute in butter until they begin to color.  Add a thin film of broth, cover and stew them slowly for 10 minutes.  Season with salt and pepper and reserve.

Assembly:

Center the potato galette on the plate.  Prop a double rib chop of lamb on one side..  Reheat the vegetables and scatter the favas, morels and spring onion pieces around the lamb and potatoes.  Serve immediately.