Rosemary Potato Brown Ale Galette
Rosemary Potato Brown Ale Galette. Vegan, healthy and insanely delicious. Perfect side dish for Thanksgiving!
I once knew a woman who had marched on Washington with Martin Luther King. She was fascinating and captivating and no matter how many interesting stories I can tell you, she had me beat on all levels. I sat at a small formica table drinking bad coffee with a woman who was closer to my Grandmothers age than my own and she told me about praying with MLK Jr. in a tent the night before the big human rights rally. I was captivated. I looked at her hands, gripping a white paper cup and I imagined them gripping his. Facing each other, his hands tightly folded into hers, eyes closed, praying for the day to come, possibly wondering if they would both make it through alive. I felt like I was in the presence of Royalty. "One of the best things he ever said to me was to collect compliments, and disregard insults." I smiled, apparently she had picked up on the fact that I tend to disregard compliments and collect insults. "I’ll give you one, one that I hope you collect. Here it is: you get it. Most white people don’t, but you do. You get it. For as much as someone who has never been a minority can get it, you do."
To this day, it’s one of my favorites. More than Carlos Santana telling me I was pretty, or Tommy Lee saying I beautiful. It was a compliment that mattered from a woman I was intimidated by. It beat out Evan Kleiman saying my recipes are smart and even a woman I adored saying "you’re the kind of girl I hope my son marries." But all of these compliments I’m keeping. I’m saving them up and pulling them out when I feel beaten down. You should too. Collect the compliments, disregard the insults. After all, if someone wants to throw a nasty comment your way, it says more about them than it does about you.
Rosemary Potato Brown Ale Galette
- ¼ cup olive oil
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh sage
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 4 lbs russet potatoes sliced into ¼ inch slices
- 1/3 cup brown ale
- Preheat oven to 400.
- In a small bowl stir together olive oil, rosemary, sage, salt, pepper and garlic powder. Microwave on high for 45 seconds, allow to steep for five minutes (you can also add this to a small pan and bring to a boil on the stove top).
- Place a layer of potatoes in an overlapping circle in the bottom on a 9-inch spring form pan.
- Brush potatoes circles with olive oil mixture. Add a second layer of potatoes, brushing with oil, repeat until all potatoes are used. You should have three or four layers of potatoes, each layer brushed with the herbed olive oil. Once all potatoes have been used, pour 1/3 cup brown ale gently over the top.
- Cover spring form pan with aluminum foil, bake at 400 for 25 minutes. Remove foil and continue to bake for an additional 30 minutes or until potatoes are fork tender.
- Remove from oven and preheat broiler. Place potatoes under the broiler for 3 minutes or until the top is slightly crisp and golden brown. Press down firmly on the top of the galette with a spoon or fork. Allow to cool. Remove the sides of the spring form pan, cut galette into wedges.
This recipe is crazy delicious and just so happens to be vegan. It’s a beautiful way to serve a side dish to a diverse crowd at Thangsiving. It can even be gluten free if you use GF beer and it’s relatively healthy. Want a delicious and different breakfast offering? Put an egg on it.
Want to know how I made these incredibly delicious beer battered grilled cheese bites? You’ll love them. Check them out on the Harry & David blog.