Celery Root and Beetroot Leaves Frittata

After thinking a bit more about what I could cook with the Fresh Celeriac and Beet Root I got from the farmers market (and while munching on my Celery Root and Beet Root Chips, recipe here) I opened the fridge and saw I had a bit of feta cheese and leeks, and then BAM! It hit me, lets make some Frittata.

So, without further ado, here is the recipe for my rich and creamy Celery Root and Beet Root Leaves Frittata with Leeks and Feta Cheese.

Holly shit that looks AMAZING! Yeah, you can do it too :)

You will need:

• Beetroot Leaves: The leaves of 4-5 beetroots would be enough. People usually discard these, but they are packed with flavour and texture. They can be used in the same way as spinach, frittatas, soups or just sautéed with some garlic and butter. Don’t be afraid of them, they are awesome.
• Celery Root: Also known as Celeriac, about half of a bulb cut into 0.5 cm slices.
• Onion: A quarter of an onion, chopped.
• Leeks: A third of a stalk, sliced.
• Garlic: One or two cloves, your choice.
• Bacon Bits: As much as you want, you can also take bacon slices and chop them.
• Eggs: Four free range happy eggs.
• Feta Cheese: As much as you want.
• Heavy Cream: A third of a cup.

The Ingredients

1. Get your celery root slices and place them on the bottom of a cast iron skillet, drizzle with a little bit of olive oil and season with salt and white pepper. Put them in the oven and bake at 180 ºC for 10-12 minutes or until slightly soft.
2. In another pan, sauté the onion, garlic and bacon bits it its own fat until the bacon is slightly crispy and the onion is soft.
3. Chop the Beetroot leaves and add them to the bacon, they will quickly soften, when they do, remove from heat.
4. In a bowl, slightly beat the eggs and cream until blended and some bubbles have formed. Season with a bit of salt.
5. Take the skillet with the Celery Roots out of the oven and pour the egg mix on top. Then pour the bacon and leaves mix. Top with rough chunks of feta cheese and the slices of leek, drizzle with olive oil and put the skillet back into the oven and bake until the frittata has fluffed up and the cheese is nicely melted, about 10 minutes.
6. Serve with a simple salad with Dijon mustard and lemon vinaigrette.

Roasting the Celeriac

Chop the leaves, onion, garlic and get those bacon bits.

Sauté those fuckers!

Lay up the cheese and leeks to place in the oven. 

Take that beauty off the oven and transfer to a plate, it is ready to roll!