Today we shall get a snippet of Arnaud's origins and head to his home in Alsace, a region in the North Eastern part of France that shares the border with Germany and Switzerland.
Alsace has a uniquely rich, lively gastronomy, that builds on the Alsatians’ passion for food and their German roots.
“In Germany, plates are great but the taste not so much
In France, taste is great but plates not so much
In Alsace, plates are great and taste as well”
Most of the traditional savoury dishes include meat, most often pork or beef, which, consumed too often are not the best for sustainability. There are some exceptional dishes though that do not involve meat, such as the infamous onion pie and…the “grumbeerekiechle” potato galettes!
These flavourful potato galettes are easy to make, full of vitamin C and minerals (parsley) and have a low environmental impact.
Ingredients to serve 4:
- 1 kg of potatoes - sourced from the local farmer of course ;)
- 1 big onion – can be red for more antioxidants
- 1 bunch of fresh parsley
- 2 eggs – free-range preferably
- 1 tablespoon of flour
- 1 cup of oil (olive, rapeseed)
- Pepper, salt, nutmeg
Let’s get cooking
- Finely grate the onion and the potatoes (cleaned and peeled). Keep the potato starch that will appear when grating.
- Chop the parsley.
- Mix the onion, the potatoes, the starch and the parsley with the two eggs. Add pepper, salt and nutmeg.
- Form small galettes with a full tablespoon into a hot, oily pan. Push the mixture down on the pan to provide more consistency. Don’t risk burning your galettes; add more oil if needed.
- Brown your galettes on the two sides.
At this point, the galettes should be crispy and ready to devour. These are great with a side of salad ;)!