Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!
Another Sunday, another cookbook except this time, I'm telling you about a cookbook that's pretty near and dear to my heart. You might have noticed when I redesigned the site back in December, I snuck this gem into the sidebar but haven't actually done much talking about it. So I figured it was time to give you a sneak peak into my new cookbook: The Easy Vegetarian Kitchen. EVK is due out in Mid-April and is available for preorder now!
I'm so excited about this book and I'm hoping you will be too. This book was born out of a desire to write a vegetarian cookbook but do something slightly different (because there are SO many beautiful vegetarian cookbooks out there)! EVK is comprised of my 50 of my go-to, classic recipes (ie: base recipes) and then each classic recipe has 4 variations- one for each season.
I came about this idea when I first started a new series on the blog (this base recipe series) that didn't turn into much of a series because all the steam power went into this book. I wanted this book to be less about the individual recipe and more about playing in the kitchen, with the ingredients you have on hand during the individual seasons. My hope is that EVK will inspired you with a fresh, seasonal approach to vegetarian cooking.
Without further interruption, a few sneak peaks from the book:
This recipe is straight from the cookbook and one of my favorite entertaining (vegetarian) recipes. The process of making the galette may look a bit daunting but the great thing is that it's free-form and doesn't need to be perfect (in fact, the more rustic, I think the better it looks!). If you have any rutabaga or turnips on hand, feel free to mix those in to the parsnips as well!
Be sure to take a peak at (and maybe preorder) The Easy Vegetarian Kitchen!
Print
Parsnip and Thyme Galette + The Easy Vegetarian Cookbook
- Author: Erin Alderson
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 mins
- Yield: 4 to 6 1x
- Crust
- 1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour
- ¼ teaspoon sea salt
- ¼ cup (56 g) cold unsalted butter
- 1 ounce (28 g) cream cheese
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoons (30 ml) cold water
- Filling
- 1 parsnip, thinly shaved
- 1 tablespoon (14 g) unsalted butter, melted
- ½ teaspoon dried thyme
- ½ cup (120 g) ricotta
- 2 teaspoons honey
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- Egg wash
- 2 tablespoons (30 ml) heavy cream
- 1 large egg
- Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper.
- To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray.
- To make the filling: Toss the shaved parsnip with the melted butter and thyme and set aside. In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the parsnips, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
- Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
This looks so delicious! So glad to have found a vegetarian cookbook that i really like the look of!
I've been looking forward to this cookbook for so long!
I am so insanley happy for you!! I know this cookbook will be a huge success. All of the pictures are beautiful and the concept behind the book is brilliant. I cannot wait to get my hands on a copy!
This looks wonderful and the photos are beautiful!
Oh Erin, I can hardly wait for this cookbook! Such a great concept, and I know it's going to be incredible! Thanks for always creating the most gorgeous and yummy vegetarian recipes.
Woo-hoo! I'm so excited for you, Erin. The recipes, including this galette, look and sound amazing. Congrats lady.
Congratulations on the cookbook! I have no doubt that it's going to be a success. Oh! And lovely galette recipe!
Parsnips are so underrated, love what you have done here Erin! Also all of your photos are stunning, congrats on the cookbook!
Stunning images, and what a great idea for a cookbook - I can't wait for your book to come out!
Congratulations on the upcoming release of your new book! Exciting times. The pictures look fabulous and I can't wait to see what other goodies are in there!
The galette looks great - and congrats on the book!
Love galettes!! This sounds amazing.
The cookbook looks fantastic. I can't wait to order it. Congrats.
I'm so excited about this sneak peek into your new book! It's such a simple but brilliant concept - we're not vegetarian but I'm always looking for more inspiration for meatless dishes and I love the idea of changing up a base recipe with whatever is in season. Can't wait for it to come out!
Congrats on the upcoming cookbook! That sounds like such a great idea and I can't wait to get my hands on this cookbook. The previews you've left here are stunning!
I love the concept for your cookbook. Sounds like it will help me be a better cook and teach me to improvise, rather than following recipes all the time. Looking forward to it!
This was so good, and deliciously different. I am generally intimidated by pastry, but this pastry was not difficult at all. I had to add a little more water - maybe a teaspoon - for the pastry to stick together, but other than that, I followed the recipe exactly. The parsnip really makes it, and the hint of sweetness from the honey is wonderful Thanks so much for a great recipe!
★★★★★
I just made this recipe. It is reaaaaaally good! I didn't have any ricotta so I used goat cream cheese. And next time I might add red onions, I imagine that to be quite good too.
I just love your page and your recipes!
Love from Germany
★★★★★