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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the potatoes in a pot, cover with cold water and boil for 10-15 minutes; Drain them well, cool, then peel and grate them. | 2. Heat 2 tablespoons of butter in a medium skillet; Add the onions and pancetta and sauté for 5 to 6 minutes, just until the onions become tender; Add the potatoes, salt and pepper; Mix well. | 3. Melt the remaining butter and add to the potatoes, gently pressing them tightly together forming a galette…they will look like one giant hash brown; Let it cook for 10 minutes, adding a little butter around the edges and shaking the pan often. | 4. While gently turning the galette over with a large plate or extra large spatula, add some butter to the pan; Let the galette slide back into the pan to cook the other side; Add more butter and let it cook until golden brown, around 7 minutes; Remove the pan from the stove and keep the galette warm. | 5. In another pan, heat the rest of the butter; Add the mushrooms and sauté for 3 to 5 minutes, just until they are tender, but still firm; Add salt, pepper and the parsley; Put this mixture on top of the galette. | 6. *To clarify butter: melt the butter over low heat, then cool in the refrigerator; Gently pour the pure butter in a separate bowl, and discard the watery deposit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1	lb	unpeeled	349.2665	79.3334	9.2987	0.4082
butter	6	ounces	clarified	969.57	44.5492	30.2948	81.648
onion	1		chopped	64.0	14.944	1.76	0.16
pancetta	1/2	cup	cut	-	-	-	-
mushroom	2	cups	cut	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.