Mixed Potato and Carrot Galette

[Guest guest]

Mixed Potato and Carrot Galette

 

2 Russet Potatoes, thinly sliced

2 Yams peeled, thinly sliced

2 Red Potatoes thinly sliced

Several Carrots, peeled and sliced

2 Onions, thinly sliced

1?2 C. Fresh Herbs, minced

Several Spicy Peppers and Sweet Peppers, cut into thin strips or rings

Salt to taste

Black Pepper

Olive Oil

Lemon Juice

Olives (Kosher for Passover), minced

Scallions, minced

 

1. Preheat oven to 400°. Fry the thinly sliced russet potatoes in olive oil

in a large skillet with some salt until lightly browned.

 

2. Lightly grease a 10 " tart pan and line this with the fried potatoes to a

crust. Sprinkle with some of the herbs, salt and lemon juice to taste.

 

3. Layer the yam slices, carrots and red potatoes on top of the crust,

sprinkling each layer liberally with salt, pepper, herbs, mixed sliced peppers

and

olive oil and also a bit of water.

 

4. Cover and bake in the preheated oven for 40 minutes, then uncover and

bake for another 15 minutes or until cooked.

 

5. Sprinkle each individual serving with minced olives and scallions.

 

Previously posted to SoFlaVegans

Vegan Kosher Dishes for Passover

Recipes by Joshua Ploeg