Celery root and egg tortilla
Celery root stands in for the potato and behaves better than it in one respect: it will not go waxy, so the set of the egg is the only thing left to judge.
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Ingredients
For the whole dish · serves 4
- Eggs8
- Celery root11 oz
- Onion3 oz
- Olive oil4 tbsp
- Flat-leaf parsleya few sprigs
- Sea saltto taste
Served with
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+3g net · 120 kcal · 20 min · together 11g net, 425 kcal
Method
6 steps · 40 minutes
- Cut the celery root into 1/4 inch dice rather than slices. Dice cook evenly and slices stack into layers that stay raw in the middle.
- Cook it with the onion in the oil over a low heat, covered, for 15 minutes. It should soften without coloring.
- Beat the eggs with plenty of salt and let them sit for five minutes. Salted early, they set more tenderly.
- Tip the hot celery root into the eggs rather than the eggs into the pan, and leave it a minute so it takes on the heat.
- Back into the pan on a low heat for 8 minutes, pulling the set edge in from the side every so often.
- Slide it onto a plate and flip it back to finish the second side, or put it under the broiler for 2 minutes if that sounds like a bad idea.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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