Nutrition Budgeteer: Shredded Vegetable Galette Perfect for Spring Brunches

Shredded Vegetable Galette

The theme for Recipe Redux this month is to think healthy brunch fare. Whether it’s for a graduation party, bridal shower, baby shower, or whatever, Spring is a great time to get together with family and friends and celebrate.

I decided to make a “healthy” hash brown potato dish. I started with fresh grated potatoes and added two other shredded vegetables – carrots and beets. The beets give this dish a beautiful deep red color. I call it a shredded vegetable galette.

Galette is a French term used for any type of flat, round, or freeform crusty cake or tart. This potato dish is cooked in a large non-stick skillet and comes out round. There is no pie crust as you may see with some galettes. The “crust” comes from the browned shredded potatoes and other vegetables. You can eat this Shredded Vegetable Galette “as is” or top each serving with a dollop of nonfat Greek yogurt or you can serve the galette with a tossed green salad. For me, this galette is a main course but you might prefer to serve it as a side dish. You can also add diced ham or bacon bits to make it meatier. You could also stir in a couple of beaten eggs for a more frittata-like texture.

Here is the full recipe.

Shredded Vegetable Galette

Ingredients:
4 cups shredded raw peeled vegetables, such as 2 cups shredded potatoes, 1 cup shredded carrots and 1 cup shredded beets) (use large holes of shredder)
1/2 cup coarsely chopped cooked garbanzo beans, or cooked beans of your choice
1/3 cup diced onion 1/3 cup cornmeal or almond flour or whole wheat flour
1 teaspoon caraway seeds
1 teaspoon ground black pepper
1/4 teaspoon salt
1 Tablespoon canola oil

Directions:
Combine the first eight ingredients together in a large bowl; mix well. Heat oil in large non-stick skillet over medium heat; swirl pan to spread oil evenly over bottom of pan. Add vegetable mixture, pressing firmly into pan with back of a large spoon. Cook, undisturbed, for 8 minutes. Remove from heat, cover and invert onto platter. Slide back into skillet. Cook remaining side until crisp and slightly brown, about 8 more minutes. Remove to platter and cut into fourths.

Serve with microgreens or mixed green salad, if desired.

Makes 4 servings.

Nutrition Information per Serving:
222 calories, 5 g total fat, 0 g saturated fat, 0 mg cholesterol, 12 g dietary fiber, 6 g protein, and 286 mg sodium. One serving of this low cost recipe provides an excellent source of fiber, vitamin A and folate.

Cost per Serving: $0.47
Pricing Note: all ingredients were at “regular” prices.

Click here to download and print the full recipe.

Here are some preparation photos.