From the previous post, you may have read that I attempted a rosti with celeriac
(Rosti: peel 1.5 pounds of potatoes, 6 cloves of garlic, herb of choice (rosemary, parsley, whatever), shoestring the potatoes, throw into olive oil in hot pan with peeled whole garlic and herbs, add salt and pepper, sautee until potato starts to get tender, roast for 25 minutes in the oven, smush down with aluminum foil and oven mits into a flat cake, roast another 25 minutes. Obviously, I did it with celeriac, which took far less time.)
However, the celeriac rosti did not stick together due to a lack of starch I believe, and nor did it end up with a pleasingly crisp/soft texture. No, friends, it more closely resembled extremely fragrant flavorful shreds of shoe leather. I know a lost cause when I see one, and it didn't take much to reach the conclsuion that this was one of those dishes that would forever languish in the back of the fridge until succumbing to mold. So I figured, hey, this needs to soften up, and it tasted great with sour cream, so why not gently simmer it in milk?
I did. And it worked. And I added a pinch of herbes de Provence mixture thingy. Very tasty and insanely flavorful. So, then I had a stroke of genius. What better way to achieve the impossible (make Danny full) than to add 6 eggs, a can of chickpeas, and turn it into a protein loaded Spanish-style tortilla? Due to the presence of all that somewhat caramelized celeriac, parsley, garlic and random herbs, it needed nothing else. I beat the eggs in a bowl until they were combined, dumped in the now-soft celeriac, the can of chickpeas, and stirred it up. Then I poured it into a pan and let it cook. We ate it with yogurt on top, and drank a very young gruner veltliner. We each had a glass.
It was totally awesome. And we were both stuffed, despite having leftovers! I think we tallied it up, and Danny ate the equivalent of 3 eggs, half a can of chickpeas, and half the celeriac. Hells yeah. I'm going to add up the cost of this meal, in a very rough approximation:
- 1/2 dozen eggs - $1
- 1 can chickpeas - $1
- 1 celeriac - $1.50, maybe. generously. It was maybe $0.59 per pound, and it was ~ 1.5 lbs.
- The whole large container of yogurt was probably around $2? We each had a few spoonfuls. You do the math because I don't feel like it.
- Bottle of wine - $10, unless it was $9. I forget.
Not bad, not bad at all. Sans alcohol, the whole thing cost slightly more than $3. McDonald's can seriously KISS MY ASS.
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I'm thinking about ways to make this into a repeatable recipe - It's not obvious, because this was like two days of separate cooking that went into this dish... Instead of doing the whole rosti thing (mix, broil, smoosh, broil some more...) perhaps we can treat the shredded celeriac kind of like coconut? I say, spread it out on a cookie sheet and toast/roast it until it starts to brown. While you're at it, throw some whole, unpeeled garlic cloves in there as well. Then proceed with this recipe with the milk, eggs, herbs, etc. Thoughts?
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