Organic recipe of the week – over roasted roots frittata
This week’s recipe comes from Paula Pender, coordinator and tutor on the distance learning horticulture course at the Organic College in Dromcollogher, Co. Limerick. Root vegetables are a favourite at this time of the year, and Paula describes herself as a beetroot fanatic so much so she had to give us two recipe with beetroot, so try out these seasonal recipes and see what you think!
Over-roasted roots Frittata
I love this recipe as it is a great way to use up odds and ends of fresh veggies!
Organic Ingredients:
Approx 600g mixed winter veg (potatoes, celeriac, beetroot, carrots, squash, onions, parsnips)
1 large clove of garlic finely chopped
3 tbsp rapeseed or olive oil
7 or 8 large eggs
handful of mixed herbs such as parsley and oregano
approx 20g parmesan or another hard cheese grated
Sea salt and ground pepper
Method:
Preheat over to 190ºC
Prepare veg, quarter or thickly slice; peel carrots and cut into 5mm slices, peel squash or pumpkin, deseed and cut into 2-3 cubes; peel parsnip, celeriac and beetroot and cut into 1-2cm cubes; cut potatoes into 1-2cm cubes.
Put all the veg into an ovenproof dish, about 23cm square. Add the garlic, oil and salt and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the veg are all tender and starting to caramelise in places.
Beat eggs together with the chopped herbs and some more salt and pepper. Take the dish from the oven, pour the egg evenly over the veg and scatter over the grated cheese. Return to the oven for 10-15 minutes until the egg is all set and the top is starting to brown. If your oven has a grill, you can use that to accelerate the browning of the top.
Leave to cool slightly, then slide the frittata out on to a plate or board. Serve warm or cold.
Roasted beets with apple cider vinegar
500g beetroot (all colours and sizes)
1 tsp apple cider vinegar
splash of olive oil or rapeseed oil
Method:
Preheat oven to 200C. Wash beet root and cut in halves or quarters (depending on size).
Put in an oven proof dish and coat with oil. Cook for 30 to minutes turning them in the oil after15 minutes. After half hour remove tray from oven and add vinegar to the beetroot and cook for another 5 minutes. This will caramelise them. Allow to cool.