Savory Buckwheat Galettes with Roasted Vegetables and Andouille Sausage - Gluten-free and Dairy-free

The steam is still filtering off a warm plate.

I don’t think this one has even yet had time to cool. I just developed it last night to be offered as a main course at a dinner shared with a lovely friend of my husband’s. They say one should never test a new recipe when having dinner guests; I do it all of the time. True, under such circumstances there is no room for failure. Fortunately, my expectations have yet to be left wanting, and this divine recipe extends no exception. It is the culmination of ideas gathered from various recipes over which I have combed and waded, none of which exactly tickled my fancy. I was left to take from each what may be useful, add a dash or two of imagination and follow my intuition on what ingredients would best suit my vision. Essentially, a little heart and creativity go a long way in the process.

I have mentioned before the differences between a crepe and a galette, the latter being of the savory variety, the former residing on the sweeter side. This particular recipe has a hint of its roots from Brittany where savory galettes, as they are called, are served more commonly than bread. It is customary to prepare them with buckwheat flour, and in some of the traditional recipes I have discovered, only buckwheat flour is called for, while others I have found combine both buckwheat and wheat flours.

I have actually had this recipe ruminating in my mind for sometime. The hold-up has been that I have been unable to locate organic buckwheat flour that is certified gluten-free. Even the local natural food store specializing in gluten-free products doesn’t offer it on the shelves. Surely it can be found online somewhere, but I haven’t yet ventured into the online food shopping arena, remaining loyal to my commitment as a “local and organic” consumer, whenever possible. I finally resided to the fact that this recipe may never know the life of this page if I didn’t make somewhat of a compromise. I, therefore, purchased the only buckwheat flour I could find in my local market place, relieved that it met organic certification criteria, and resigned to the hope that no cross-contamination would tarnish my plate.

Anyone unfamiliar with buckwheat may mistake it as a member of the wheat family simply due to its namesake. Buckwheat is not wheat at all, but is actually an herb residing in the rhubarb family, whose origin is traced to Asia. Buckwheat is recognized as both an aliment and an herb that possesses many healing qualities. It is believed that witches once used it to signify their circles during rituals and it has been recognized because of this as a symbol and defender of propriety.

The healing benefits of buckwheat are rather numerous. Buckwheat contains linoleic acid, vitamins B1, B2, B3, B5 and E, essential amino acids, and the minerals chromium, copper, manganese, folic acid and magnesium. It has an anti-tumor and tonic effect and, due to the presence of inosit, adjusts metabolism, fat and the lip-soluble vitamins. Additionally, buckwheat offers a protective hepatic effect, aiding in the processing of hormones, medicines and glucoses within the liver. It also assists in decreasing cholesterol levels by eliminating fat and assuring protection against arthrosclerosis. By optimizing the synthesizing of biliary acids and eliminating neutral and acid fats, buckwheat can help prevent biliary lithiasis. The high magnesium level in buckwheat lends to a relaxing effect over blood vessels, in turn contributing to improved circulation and decreasing blood pressure. Its ample B-complex vitamin content is helpful in cases of liver disorders and sugar diabetes. It can aid in protecting against breast cancer and other types of hormone-dependent cancers. 

Savory Buckwheat Galettes with Roasted Vegetables and Andouille Sausage  - Gluten-free and Dairy-free

For the filling:

2 # organic cauliflower cut in small florets

2 large organic leeks cut in half-lengthwise

¾ # organic parsnips, peeled and quartered

¼ c. organic olive oil

½ t. sea salt

½ t. freshly ground organic pepper

16 oz. natural/organic gluten-free Andouille Sausage

3 organic free-range egg yolks

2 T. organic hemp milk

3 c. organic free-range, gluten-free chicken broth

3 T. organic coconut oil

3 T. organic super-fine sweet rice flour, certified gluten-free

Preheat over to 425 degrees.

Arrange flowerets of cauliflower in a baking dish; drizzle with olive oil and sprinkle with ½ t. of sea salt. Place in the over for 10 minutes. (I recommend using a dish large enough to roast all the veggies, as they will soon be combined.)

Meanwhile, prepare the other vegetables. Once the cauliflower meets the 10-minute mark, stir it around a bit, and then add the rest of the vegetables. Drizzle with enough olive oil to coat all of the vegetables (the ¼ c. is an approximation, but should be about what is needed), sprinkle them with the 1 t. of sea salt and the ground pepper then toss to evenly distribute. Place the baking dish with all of the vegetables into the oven and roast for about 25 minutes. Reduce the heat to 325 degrees, and roast for an additional 30 minutes, or until all are nicely tender.

While the vegetables roast, remove the skin from the Andouille sausage and chop into bit-sized bits. Set aside momentarily.

Once roasting of the vegetables is complete, chop them into smaller pieces, manageable enough to comprise a nice crepe-sized filling. Return to the roasting pan and add the chopped Andouille sausage. Roast for an additional 20 minutes, until the sausage is well warmed and the flavors among the vegetables and sausage have co-mingled and infused; stir a time or two during the process.

Separate the eggs, reserving the whites for the galettes and placing the yolks in a small mixing bowl; add the hemp milk and whisk momentarily. Set aside.

Heat the chicken broth in a small saucepan. In a large sauté, melt the coconut oil on a medium flame, then whisk in the rice flour as to form a smooth paste, approximately 2-3 minutes. Gently and slowly add the warmed chicken broth, continuing to whisk as it while one slowly decants the broth into the sauté. The sauce will thicken as it simmers. Add in the egg yolk and hemp milk mixture. Stir frequently and reduce the flame as necessary once desired thickness is achieved. Depending upon one’s taste, an additional sprinkle of sea salt may be warranted. I found it to enhance the flavor. Reduce heat and keep warm.

The sausage should be heated to an adequate level and the flavors of the filling well melded. Pour 2/3 of the sauce to the vegetable/sausage roast and stir lightly. Return to the oven, reducing the heat to simply keep warm, as the galettes are prepared.

For the Buckwheat Galettes

1 ½ c. organic buckwheat flour (certified gluten-free is preferred)

3 whole organic free-range large eggs

3 organic free-range large egg whites

1 t. sea salt

3 T. organic coconut oil, melted

1 to 1 ½ c. organic hemp milk

Heat a flat grill iron on medium-high heat.

Whirl the eggs and egg whites in a blender. Heat the coconut oil just until melted. Add the remaining ingredients and whirl. The batter should be very thin; if it is too thick, add more hemp milk. If more liquid is needed than called for, do not be concerned. The buckwheat absorbs the liquid at a surprising rate.

Smooth coconut oil upon the flat grill iron as to coat evenly. Pour approximately 1/8 c. of galette batter onto the grill iron in a circular motion, starting from the middle and moving outward; swirl the grill iron to spread and create a 10” diameter crepe. Allow to cook until the edges begin browning slightly. The top should be set to the touch. Delicately lift with a turner to assure the bottom is nicely browned on the grill iron side. Gently remove and place in a baking dish. Add a bit of coconut oil to the grill iron, swirl another crepe onto the pan and assemble the first galette. Continue this pattern until the ingredients have been exhausted. This recipe should produce approximately 10 galettes as a final product.

Once the galettes are completely assembled, lace the top with the remaining sauce and return to the oven for about 10 minutes.

Serve with a crisp Organic Mixed Baby Greens Salad and a glass of red Rhone wine or, might I suggest, a lovely and refreshing flute of French apple cider.

Bon appétit!

©2010 Taylor Donovan

source: www.taylorstable.com