How to Eat More Vegetables

I'm trying really hard to support my local, forgotten, unloved Safeway that's right by the train station. It's so convenient and yet so eerily....unused. So I try to reward them when they have decent produce and/or organic stuff by purchasing it, which is how I ended up with a bag of parsnips. I like parsnips; however, parsnips do not usually end up in my cooking equation. Fortunately, I've also been drooling over Deborah Madison's cookbook, Local Flavors, which I thoroughly enjoy perusing and yet almost never cook any of the recipes in this cookbook (unlike Vegetarian Cooking for Everyone, which, as the name indicates, everyone needs).

I found this really easy recipe for a galette which uses the parsnips and another wonderful winter vegetable, chard. And even though some of my Spanish tortilla-flipping has been less than perfect in the past, this galette flipped easily. This is perfect with a side salad and packs wonderfully for lunches.

Parsnip Galette with Greens
(adapted from Local Flavors by Deborah Madison)

Ingredients:
1/2 lb parsnips
sea salt & fresh pepper
4 c. mixed greens (I used rainbow chard)
2 large eggs
1 tbsp all purpose flour
1/4 c. parmesan cheese
2 tbsp butter
1/2 c. chopped walnuts
1./2 tsp herbes de provence
olive oil

Directions:
(1) Peel and grate parsnips. It should be about 2 cups.
(2) Boil water, and drop the chard in the water for about 4-5 minutes. Drain the chard and chop it up.
(3) Beat eggs, whisk in the flour, and then add salt, pepper, herbes de provence, parsnips, cheese, and greens.
(4) Melt butter in 8 inch nonstick skillet. Add walnuts and cook until toasty (3-4 minutes). Add walnuts to parsnip-egg mixture.
(5) Wipe out skillet, add a bit of olive oil to coat the bottom of the pan and add parsnip mixture, flattening it down with the back of a wooden spoon.
(6) Cook on one side until brown, about 8 minutes.
(7)Slide galette onto plate, put skillet face down onto plate & flip the galette. Finish cooking on the second side another 3-4 minutes.
(8) Remove from skillet and cut into wedges.