Golden Celeriac Apple Buckwheat Galettes with Mustard Sage Yogurt

Golden Celeriac Apple Buckwheat Galettes with Mustard Sage Yogurt 🌿✨ These crisp-edged galettes turn humble celeriac and green apple into a cozy, savoury plate with a little natural sweetness, nutty buckwheat and a cool mustard-sage yogurt on the side. The texture is the whole point: squeeze the grated vegetables well, keep the rounds fairly thin, and let the edges go deep golden before serving. 🥘 Serves: 3-4 as a light meal or side Time: about 40 minutes Ingredients: For the galettes: - 450 g celeriac, peeled and coarsely grated - 1 crisp green apple, coarsely grated - 2 scallions, thinly sliced - 1 large egg - 65 g buckwheat flour - 1 tbsp lemon zest - 1 tbsp lemon juice - 1 tbsp chopped sage, plus a few extra leaves for finishing - 1 tsp wholegrain mustard - 3/4 tsp fine sea salt - 1/4 tsp black pepper - 2-3 tbsp olive oil, for brushing or pan-frying For the mustard sage yogurt: - 180 g thick Greek yogurt - 1 tbsp wholegrain mustard - 1 tsp Dijon mustard - 1 tbsp lemon juice, plus more to taste - 1 tsp olive oil - 1 tbsp finely chopped sage or parsley-sage mix - 1 small pinch salt - Black pepper To serve: - Apple matchsticks - Extra fried or torn sage leaves - Lemon wedges - Green salad, cucumber or roasted vegetables Method: 1. Heat the oven to 220 C / 425 F if baking, or set a large non-stick pan over medium heat if pan-frying. Line a tray with baking paper and brush it lightly with oil for the baked version. 2. Grate the celeriac and apple, then place them in a clean tea towel and squeeze firmly over the sink. This step makes the galettes crisp instead of soft. The mixture should feel damp but not dripping. 🍏 3. Tip the squeezed celeriac and apple into a bowl. Add scallions, egg, buckwheat flour, lemon zest, lemon juice, chopped sage, wholegrain mustard, salt and black pepper. Mix until the flour hydrates and the mixture holds together when pressed. 4. Shape 8 small galettes, about 1 cm thick. If baking, place them on the oiled tray and brush the tops with more olive oil. If pan-frying, add a thin slick of oil to the pan and cook in batches. 5. Bake for 18-22 minutes, turning once, until the edges are browned and the centres are tender. For pan-frying, cook 4-5 minutes per side until crisp and golden, then keep warm on a tray. Do not rush the first side; a good crust helps the galettes turn cleanly. 6. Make the yogurt while they cook. Stir Greek yogurt with wholegrain mustard, Dijon, lemon juice, olive oil, chopped sage, salt and pepper. Taste for balance: it should be tangy, creamy and mustardy without overpowering the sweet apple. 🥣 7. Serve the hot galettes with mustard sage yogurt, apple matchsticks, extra sage and lemon wedges. Add a green salad or roasted vegetables if you want a fuller plate. Serving and storage tips: - The mixture can be shaped 2-3 hours ahead and chilled on a lined tray. - Reheat cooked galettes uncovered in a hot oven or air fryer so the edges return to crisp. - The yogurt keeps for 2 days in the fridge; stir before serving and brighten with fresh lemon if needed. - For a stronger dinner, add smoked trout, grilled halloumi or a fried egg on the side. 🍽️ Save this one for a golden, earthy, apple-bright dinner from Tasteloom.club.