Winter vegetable frittata from the oven according to Hugh Fearnley-Whittingstall from "Daily Vegetarian" (AT Verlag)
As promised, I'll talk to you today about winter vegetables.
We do not have to cry after the summer and its crispy-fresh vegetables, because right now all the wonderful winter vegetables are fresh on the market.
And there is so much delicious and beautiful here: from the different pumpkins over all the different beets, radishes, potatoes, beetroot, parsnips, parsley roots, onions and just all the cabbage.
From regional cultivation we finally get this whole wonderful seasonal variety on the table and the ideas for the preparation are almost limitless. I'm a big fan of this winter vegetable!
For a recipe from another vegetarian review book, I quickly realized which way to go. And "Daily Vegetarian - The Most Beautiful Recipes from the River Cottage " * by Hugh Fearnley-Whittingstall, published in German by AT Verlag, is exactly like "Germany vegetarian " * a true treasure of inspiration for everyday vegetarian cooking.
Here I got a lot of great suggestions and was immediately inspired by this recipe, which is called in the original " Oven-baked root frittata i>". Hugh only gives you a rough direction, but in the end there are no limits to the imagination and you simply take the vegetables that you just have or just get fresh on the market.
He speaks of " mixed winter vegetables "and recommends shallots or onions, carrots, pumpkins, parsnips, celeriac, beetroot or potatoes.
My very personal compilation follows right away in the recipe - but feel free in the choice of your favorite vegetables. For example, if you have leftovers from Butternut or Hokkaido pumpkin - no problem! Or as I still half a beetroot tuber - wonderful!I used my brownie form for this.
Cut the peeled shallots, cut the beetroot and the potatoes into pieces of about 1.5 - 2 cm, the carrots and the parsnips into slices about 0.5 - 1 cm wide .
Add the vegetables with the chopped garlic to the dish, season with salt and pepper, mix well and spread evenly in the casserole dish.
Sprinkle with the rest of the oil and in the preheated oven Cook for about 45 minutes until the vegetables are soft and lightly browned at the corners. Stir well once half of the baking time.
Whisk the eggs with the chives, chopped parsley, salt and pepper and pour evenly over the vegetables in the dish. Spread the grated cheese evenly over it.
Put it back in the oven and continue to fry the frittata for about 10-15 minutes until the egg has stabilized.
Finally, if necessary add 2-3 minutes turn the oven grill on, so that the surface browns well.
Then remove the frittata from the oven, let it cool for about 5 minutes, gently let it slide out of the mold and serve lukewarm or chilled.
A fresh green winter salad, eg with lamb's lettuce, endive or chicory.
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