A delightful vegetable based main or side dish with a satisfying flavour. An easy meal option being both gluten and dairy free.
The way l measure my ingredients is somewhat random for a dish like this as the size of the potatoes and dish will vary. It really is up to you when mixing the ingredients to determine exact quantities so please use my ingredient amounts as a guide only.
8 large free range eggs (beaten)
6 medium potatoes washed well with skin on (l like the red skinned ones)
2 cups of fresh spinach (roughly chopped)
One large onion or two smaller ones (Use half a leek as an alternative)
2 stalks of celery finely chopped
One handful of parsley finely chopped
Sea salt and black pepper to taste.
Roughly dice the potatoes into small squares and place into a pan with olive oil and the onion. Cook until the potato is just soft. Place all ingredients into a large bowl and gently mix. Pour into a largish baking dish and smooth out with the back of a spoon or spatula. Top with pumpkin seeds if desired.
A flavoursome and nutritious dish that can be a meal on its own or a side dish. A gluten and dairy free vegetarian option using seasonal vegetables to support your wellbeing. This recipe uses healthy silverbeet, daikon which is a member of the radish family and the very delicious sweet potato. The dish is baked in the oven where the sweet potato becomes crunchy and sweet with the softness of the other ingredients underneath and everything held together by the egg and stock mixture.
1 bunch of fresh silverbeet sliced
1 large daikon grated
2 medium sweet potato diced
1 onion diced
6 eggs beaten
1 cup of home made stock
Pink Rock Salt and Black Pepper
Drizzle some olive oil over the top of the sweet potato and bake in a 180 degree celcius oven until cooked through and the sweet potato is golden and crunchy. Eat while hot and store the left overs in the fridge for several days and heat in the oven as required.