Serves 2
For the Frittata:
- 275g cauliflower
- 2 eggs beaten
- 100g mozzarella grated
- 50g parmesan
- 2 tbsp chopped parsley
- 100g celeriac outer skin peeled and then cut into matchsticks
- 100g fresh beetroot cut down into 10 small pieces
- Extra virgin olive oil
- Salt and freshly ground black pepper
For the mayonnaise:
- 1 whole egg,
- 1tbsp white wine vinegar
- 1 tbsp Dijon mustard, Pinch of fresh ground pepper
- Pinch of salt
- Vegetable oil
For the basil oil:
- Six large basil leaves sliced into strips (chiffonade)
- Six tbsp. Extra Virgin olive oil
Make the basil oil by mixing the basil and olive oil together; set aside.
Now place the beetroot in a pan of cold water and bring to the boil. Remove, peel and then place on a roasting tray drizzling with Extra Virgin Olive oil and season with a little salt and pepper. Bake in a pre heated oven at 180oC for 30 minutes or until cooked all the way through, with a roasted caramelised outer skin.
Whilst the beetroot is roasting prepare the frittata. Blitz the cauliflower in a food processor to resemble quinoa; transfer to a bowl, add the eggs, mozzarella, parmesan and chopped parsley. Take some baking parchment, lay on a roasting tray and then spread the mixture. Bake at 180oC for between 12-15 minutes. When cooked rest for five minutes and then cut into a rectangles of approx. 8cm x 3cm.
Mix the mayonnaise ingredients together, leaving the vegetable oil until last. Slowly add drops of the vegetable oil whilst whisking together the other ingredients. Continue the process slowly until the mixture binds together to form a thick mayonnaise. Once ready add half a tbsp. to the celeriac matchsticks, mix and then add more if needed.
Lay two rectangles of frittata onto a dish, add the celeriac remoulade on top, followed by the beetroot. Finally garnish with the basil infused oil.
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