| Type | Galette |
|---|---|
| Place of origin | France |
| Region or state | Brittany |
| Main ingredients | Potatoes, buckwheat flour |
Kouign patatez ( Breton for potato cake) is a Breton dish made with crushed baked potatoes mixed with flour, traditionally buckwheat flour (blé noir, or sarrasin). [1] [2] The resulting dough is shaped into a galette, [3] then baked in the oven. [1]
References
- ^ a b Mariotte, Laurent (17 August 2015). "Recette Kouign patatez (galette de pommes de terre bretonne)" (in French). TF1. Retrieved 4 July 2020.
- ^ Crenn, Dominique (2015). Atelier Crenn: Metamorphosis of Taste. HMH. p. 329. ISBN 9780544444683.
- ^ Gaudry, François-Régis (2018). Let's Eat France!. Artisan. p. 400. ISBN 9781579658762.
 | This Brittany-related article is a stub. You can help Wikipedia by expanding it. |
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |
| Type | Galette |
|---|---|
| Place of origin | France |
| Region or state | Brittany |
| Main ingredients | Potatoes, buckwheat flour |
Kouign patatez ( Breton for potato cake) is a Breton dish made with crushed baked potatoes mixed with flour, traditionally buckwheat flour (blé noir, or sarrasin). [1] [2] The resulting dough is shaped into a galette, [3] then baked in the oven. [1]
References
- ^ a b Mariotte, Laurent (17 August 2015). "Recette Kouign patatez (galette de pommes de terre bretonne)" (in French). TF1. Retrieved 4 July 2020.
- ^ Crenn, Dominique (2015). Atelier Crenn: Metamorphosis of Taste. HMH. p. 329. ISBN 9780544444683.
- ^ Gaudry, François-Régis (2018). Let's Eat France!. Artisan. p. 400. ISBN 9781579658762.
|
| This Brittany-related article is a stub. You can help Wikipedia by expanding it. |
|
| This article about French cuisine is a stub. You can help Wikipedia by expanding it. |