Jess and I made a great dish without a game plan. It's a rosemary potato and parsnip galette. Just threw together what was in the fridge and it came out great... here's the 'cipe:

- two yukon gold potatos, peeled and medallioned
- one sweet potato, peeled and medallioned
- one large parsnip, peeled and medallioned
- two cloves fo garlic, smashed to near-annihilation
- a thing of phyllo dough
- rosemary, 3 sprigs
- olive oil
- coarse salt
- pepper

Boil the potatos and parsnips until barely firm. Cool slightly and transfer to a large-ass bowl. Add the garlic, about 1/4 cup of olive oil, some salt, some pepper and mix. Meanwhile, press the phyllo dough into a large baking sheet. Coat the dough with olive oil. Add the potato mixture. Add more salt, pepper and oil on top (to crispify in the oven). Cook at 425 degrees (F, not K) for like 15-20 minutes. Cut and eat.