The Recipe!
Celeriac & Collards with Eggs & Chili Oil
Laura Bennett, The Vegucation Station
If you’ve yet to fall in love with celeriac, this is a perfect recipe to start with. It’s basically a super simple breakfast root hash with greens that you can make with any combination of roots and greens all winter. You can alternate between serving this sauté with fried eggs on top or scrambling eggs into your dish and melting some cheese overtop.
Yield: 2 servings
Ingredients:
½ celeriac
2–3 carrots (and/or any other root veggies)
½ bunch collard greens (or any hardy green)
½ head garlic
Oil (high heat: coconut, canola, sunflower, etc.)
Salt & pepper to taste
4 eggs (2 per person)
Optional: grated cheese of choice
Optional: chili oil or hot sauce of choice
Directions:
Hold your celeriac by its stem side and carefully use your knife to shave off the lower root gnarls. You don’t need to peel the entire root, just shave off what you need. Once cleaned up, slice your celeriac in half, then into 1 cm slices, and cube from there.
Dice up your carrots (or any other root veggies) to a similar size.
Heat some oil in your pan over medium-high heat. Once hot, add diced roots. Lid the pan for a couple minutes to raise the temp, then cook uncovered to let water cook off and crisp the cubes.
While roots are cooking, chop your greens and set aside.
Roughly mince garlic and set aside. When roots are soft and browned, add garlic. This keeps it from burning and maintains its strong flavor.
After a few minutes, toss in greens, salt and pepper to taste, and cook until wilted.
Finish by melting cheese on top and serving with two fried eggs. Top with chili oil for added spice that pairs perfectly with creamy celeriac and eggs.
Enjoy!
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