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  • Writer's pictureJalpa Merchant

Potato Galette topped with Smoked Carrots Ribbons and Cilantro-Jalapeno Crème Sauce

My favorite idea of a vegetarian swap of smoked salmon! Potato shreds and sweet onion cocked till golden and crispy. Galette is topped with a fresh and spicy cilantro, jalapeño cream sauce. Smokey carrot ribbons are piled on. This dish is perfect for a leisurely weekend brunch.

Yield: 4 servings

Prep time: about 15 mins

Total time: about 40 minutes


Cream Sauce:

4 green onion – cut in 1-inch pieces

1 small handful of fresh cilantro

1 large fresh jalapeno – cut in few chunks

4 tablespoons drained pickled jalapenos

1 package softened cream cheese

1 small container crème fraiche or sour cream

Juice of ½ a lemon

Couple pinches of salt

½ teaspoon pepper


1 green onion – thinly sliced

2 tablespoons cilantro - finely minced

½ jalapeno - fine minced

Fleur de sel

Few grinds of fresh cracked pepper

Smoked Carrots:

1 tablespoon salted butter

1 large carrot – thinly sliced lengthwise on a mandolin.

¼ teaspoon smoke paprika

1/4 teaspoon chipotle powder

1 pinch of salt

Few grinds of fresh cracked pepper

Potato Galette:

2 tablespoons olive oil

3 tablespoon salted butter - melted

3 large gold potatoes (washed and dried)

½ teaspoon salt and freshly ground pepper

1 small white onion – diced small

½ jalapeno – finely minced


Cream Sauce:

In a food processor bowl, add green onion, cilantro and jalapeno and process pulse till minced.

Add pickled jalapeno slices, softened cream cheese, crème fraiche, lemon juice, salt and pepper.

Process for few seconds till sauce is well blended.

Transfer to container and refrigerated until rest of the meal is prepared.

Clean and dry food processor bowl to use for grating potatoes.


Set all the toppings aside until rest of the meal is prepared.

Smoked Carrots:

Preheat a 12 inch skillet on medium to high heat.

Add butter to the skillet and heat till butter is melted.

Add in the carrots slices. Toss to coat butter. Stir and cook until carrots have wilted a bit. Add in rest of the seasonings. Stir to coat the carrots in seasoning. Carrots will start to wilt and soften.

Remove skillet from heat and set aside.

Potato Galette:

Grate potatoes in food processor.

Transfer potatoes to a clean kitchen towel. Gather all the edges of the towel. Twist the towel, squeezing gently to drain as much liquid from the potatoes. Be careful to not break the potato strands.

Transfer potatoes to a large bowl. Season with salt and pepper.

Heat 2 tablespoons oil and 1 butter in a small 8 inch omelet pan or a sauté pan over medium heat.

Add half of the potatoes to the pan and sprinkle onions on it.

Add another layer of potatoes. Press lightly with a large spatula to make the shreds lie flat. Cook them covered with a lid undisturbed for 5 minutes.

Remove lid. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom.

Loosen the galette gently around the edge with the spatula and flip it over. Be careful as the oil and butter underneath are very hot!

Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned.

With the large spatula, transfer the galette to a wooden serving board that is lined with parchment paper.

Spread cream sauce over the galette leaving ½ inch border showing the potatoes.

Top with carrots also showing ½ inch border of the cream sauce.

Top with green onions, cilantro, jalapenos, fleur de sel and pepper.

Cut in 4 pieces (quarters) and serve.


Serve with thin slices of English cucumbers, and pink and red radishes.

Serve with freshly squeezed orange juice and hot pot of coffee.

Serve along with a bowl of fresh berries for a leisurely long Sunday brunch.


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