Yam and swede galettes

Matt Tebbutt cooks a gorgeous galette of winter produce, pepped up with paprika and a fresh beetroot and goats cheese salad
By Matt Tebbutt
Yam and swede galettes
  • Rating:
  • Serves: 2-4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 yam
  • 2 small swede
  • 2 eggs
  • 4 tbsp double cream
  • 1 tbsp chopped parsley
  • 1 pinches smoked paprika
  • 1-2 tbsp olive oil
  • 1-2 cooked beetroot, peeled and sliced
  • mustard honey salad dressing
  • 1 round of goats' cheese


1. Peel the yam and swedes, then thinly slice using a mandoline.

2. In a bowl, beat the eggs together with the cream, then mix in the parsley and paprika. Season with salt and freshly ground black pepper.

3. Heat a tablespoon of the butter over a medium heat in a large frying pan. Dip the vegetable slices in the egg mixture and arrange in the pan, alternating between the swede and the yam. Fry the galette for 3-4 minutes, or until golden-brown on the bottom. Carefully flip the galette over and cook for a further 3-4 minutes, or until golden-brown and piping hot all the way through.

4. Serve the galette on a plate. Dress the beetroot with the mustard honey dressing and arrange over the galette with the goats cheese crumbled over.

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