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Cooking for One: In Praise of, Um, Celeriac Celeriac & Sundried Tomato Frittata


Cooking for One: In Praise of, Um, Celeriac Celeriac & Sundried Tomato Frittata Recipe

Ingredients:
  • For the celeriac:
  • 1 lb celeriac
  • 1 tablespoon olive oil
  • Salt
  • Preheat the oven to 375F. With a small paring knife, strip the celery root of its skin. Cut it into French-fry like shapes, about 1/3 by 3. Toss with the olive oil and spread on a baking sheet. Roast for about 40 minutes, until the celery root has become tender and the edges of each French fry are browned. Sprinkle with kosher or sea salt.
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 leek, cleaned well and white and light green parts sliced thinly
  • 1 cup roasted celeriac
  • 6 sundried tomatoes (not in oil), cut into strips
  • 2 tablespoons Parmesan cheese, or 1 tablespoon each Parmesan and Gruyere, grated
  • 2 egg whites * (see TIP, below)
  • 1 egg
  • Salt
  • Pepper
Directions:
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