Breakfast Root Cake

Root cake (click for more info) It’s been a few years now, but I used to work at a little neighborhood market in Nashville. Before then, I had never tried (or even considered) eating beets and never even heard of celery root. The produce guy talked me into trying them out, and ever since then, I’ve loved eating and incorporating them into different dishes. I feel like I missed out on so much by not trying things! I don’t even consider myself a picky eater. I just thought I didn’t like certain things for some weird reason. I only found out a couple years ago that I like peanut butter…what was I doing with my life? :/

Since then I have tried to try everything and anything that I might initially think wouldn’t be very good. By branching out, I’m able to discover that I like most everything and that there are some amazing flavors out there! Like peanut butter.

One of my favorite dishes that’s become a staple around our house is called root cake. It was a dish that I messed with when I first discovered celery root and fell in love with beets. It’s a great hearty weekend morning breakfast (or brunch) dish.

Root cake (click for more info) Root Cake, serves 3-4

1 medium celery root
1 medium beet
2-3 smaller carrots
2-3 smallish red potatoes (or 1 sweet potato)
1 red onion
1 bunch of cilantro
2-3 fresh garlic cloves
about 1/4 cup sunflower seeds
5-6 eggs
feta for the top (feta’s betta)
salt, pepper, cayenne, and cumin to taste

Root cake - chopping (click for more info) Alright, so this dish is super easy, and (I think) fun to make. I love chopping veggies. At the studio, we have the heaviest cast iron skillet. I think it weighs close to 50 lbs (maybe a little more.) It works, but I’d prefer a lighter weight medium to large nonstick pan. (No offense, Emma!) I started out by getting the skillet heated with a bit of butter (you can also use olive or coconut oil). Then it was chopping time, starting with the denser veggies like the beet, celery root, potatoes, and carrots. They were chopped into smaller than bite size pieces.  I probably cut about a cup to a cup and half’s worth of each. I threw the veggies in as I cut them. The pan was about medium to high heat at this point. After stirring the veggies in with the butter and letting them fry for a few minutes, I started on the rest of the veggies (cilantro and onion and sunflower seeds). I save the garlic for very last. 

Root cake (click for more info) Stir fry the veggies on medium to high heat till they are almost cooked through. Then turn the heat way down. I don’t want them overcooking while the eggs cook, and with the lower heat, it can take close to 10-15 minutes. When the celery starts warming up, it emits a very unique savory smell. So good!

Root cake - pouring eggs (click for more info) As soon as the veggies are ready, I flatten them out in the pan. Then pour the (not overly) whipped eggs over top.  I don’t mix the eggs in with the veggies. I just want them to cook, and everything will come together at the end. 

Root cake - cover solution (click for more info) Since the skillet doesn’t have a lid, I improvised and stuck a cookie sheet on top while the eggs firmed up. I try to keep everything covered as long as possible without peeking – it helps to have a glass lid. 🙂

When the eggs look about done, I flip the entire thing, which was impossible with the 90 (or more) pound skillet. So I just kept everything covered, and the eggs eventually cooked through. I season everything when it is about 5 minutes from being done. I even throw the minced garlic in at this stage. Garlic that is just warm enough that you can smell it, is one of the best smells in the universe! 

Root cake (click for more info) When everything is cooked just right, cut it into slices and serve with a bit of fresh cilantro, some feta (or salsa or both), and some sliced tomato. This hearty, nutty, rooty dish will get you and 2-3 people nice and full and ready for the day. 

Have any of you guys ever cooked with celery root before? What did you use it for? -Josh

Root cake (click for more info)

Credits // Author: Joshua Rhodes. Photography: Sarah Rhodes. Photos edited with Piper from the Signature Collection.

Breakfast Vegetable Root Cake

Ingredients

  • 1 medium celery root
  • 1 medium beet
  • 2-3 smaller carrots
  • 2-3 smallish red potatoes or 1 sweet potato
  • 1 red onion
  • 1 bunch of cilantro
  • 2-3 fresh garlic cloves
  • about 1/4 cup sunflower seeds
  • 5-6 eggs
  • feta for the top feta's betta
  • salt pepper, cayenne, and cumin to taste

Instructions

  • Alright, so this dish is super easy, and (I think) fun to make. I love chopping veggies. At the studio, we have the heaviest cast iron skillet. I think it weighs close to 50 lbs (maybe a little more.) It works, but I'd prefer a lighter weight medium to large nonstick pan. (No offense, Emma!) I started out by getting the skillet heated with a bit of butter (you can also use olive or coconut oil). Then it was chopping time, starting with the denser veggies like the beet, celery root, potatoes, and carrots. They were chopped into smaller than bite size pieces. I probably cut about a cup to a cup and half's worth of each. I threw the veggies in as I cut them. The pan was about medium to high heat at this point. After stirring the veggies in with the butter and letting them fry for a few minutes, I started on the rest of the veggies (cilantro and onion and sunflower seeds). I save the garlic for very last.
  • Stir fry the veggies on medium to high heat till they are almost cooked through. Then turn the heat way down. I don't want them overcooking while the eggs cook, and with the lower heat, it can take close to 10-15 minutes. When the celery starts warming up, it emits a very unique savory smell.
  • As soon as the veggies are ready, I flatten them out in the pan. Then pour the (not overly) whipped eggs over top. I don't mix the eggs in with the veggies. I just want them to cook, and everything will come together at the end.
  • Since the skillet doesn't have a lid, I improvised and stuck a cookie sheet on top while the eggs firmed up. I try to keep everything covered as long as possible without peeking – it helps to have a glass lid. ????
  • When the eggs look about done, I flip the entire thing, which was impossible with the 90 (or more) pound skillet. So I just kept everything covered, and the eggs eventually cooked through. I season everything when it is about 5 minutes from being done. I even throw the minced garlic in at this stage. Garlic that is just warm enough that you can smell it, is one of the best smells in the universe!
  • When everything is cooked just right, cut it into slices and serve with a bit of fresh cilantro, some feta (or salsa or both), and some sliced tomato.
  • We also use it a lot here in Spain. In soups, salads or as a snack. I love to cut some celery root, carrot and red pepper into sticks, and then use them to dip (with hummus, cheese cream… you name it)

  • Me too! They are so heavy haha. Especially when they are full of delicious stuff.

  • I neeed to try this! I am obsessed ith breakfast foods and this meal looks pretty darn healthy. Lovley recipe Josh, and props to trying (and loving) peanut butter!
    Bec x
    www.dancingthroughsunday.com.au

  • I have to try this! I’m not a beet lover and have never tried celery root but this looks so interesting…thanks and TGIF!

    charity
    lifeafterbaseball.net

  • Great recipe Josh, I have to try it. I love celery, I eat it raw with dips or in chicken/tuna salad.

  • We made this http://www.epicurious.com/recipes/food/views/Root-Vegetable-Gratin-236421 for our wedding – and it was the best.

  • In Romania we use celery root all the time: we always add some cubes in soups; we make a soup a la creme out of it= celery root cream soup; when grated is really good in salad; some tiny cubes are often added to ragu sauce; it’s also the perfect healthy snack: some carrots and some celery root.

  • This looks ahhhhmazing! Celery root, we have used it a few times now…my favorite is to make it a mash, like you would mashed taters! Or chop it up, like you did, and throw it in with other veggies. Yum! Will definitely be trying this! Thanks Josh!

  • love this dish! and i laughed out loud every time you referred to the heavy skillet. 🙂 great post, joshua!

  • JOSH IS WRITING RECIPES NOW?! whoo-hooo!! I’m so pumped. I love watching all of you guys grow as writers and contributors to the blog! You have such an awesome team.

    xoxo
    Taylor

  • This is a great dish for those that eat seasonally plus there is zero waste in this meal. I will be filing this away for autumn next year in Australia. Thanks!

  • Between Emma, Laura and now Josh… the comedy level of y’alls posts is awesome! 🙂 Thanks for always keeping things light. love it. 🙂

  • This is a great recipe for seasonal vegetables! I’ve been trying to incorporate more fruits and vegetables into my diet, and this is a great way to bring them in at the start of the day!

    M.

  • Looks like a delicious frittata. It’s a staple around our house so we will have to try it out!
    xoxo
    The Accidental Mama
    http://theaccidentalmama.com

  • I have the same cast iron and always have to use two hands to move it lest I want to break my wrist!

  • Don’t feel bad Josh, I just discovered I like sweet potatoes & have been incorporating them into all kinds of dishes since I discovered them. I have never had celery root or beets either, maybe those will be another duh moment for me as well. Can’t wait to try this out!

  • It’s okay, I always assumed I hated brussel sprouts..even though I had never tried them. I had them for the first time last month (I’m 24 years old) and turns out I love them so much, I think they’re my favorite vegetable!

    Funny how we just assume we don’t like certain things.

  • Mmm, I’ve never heard of anything like this but it looks yummy!

    xo
    http://www.iolablog.com/

  • I’m impressed by your creativity! This looks amazing! I’ll have to give it a go! 🙂

  • Awesome first recipe, Josh!!!!!
    Sad I somehow missed the taste testing session!
    xx- Elsie

  • These pictures are outstanding and so is the recipe! thank you for sharing it!

  • I’ve thrown potatoes into frittatas before but I’ve never thought to do a whole load of different root vegetables in one. I love it! it looks totally wholesome and delicious.

  • wow!! super impressed. For a second I though this was another one of Emma’s fab veggie recipes. Looks delicious. Such a perfect recipe for Fall produce 🙂

  • It looks great and I really enjoy your recipe’s name! I love celery root, but I always call it “celeriac”. Some might say it’s ugly, but I think it looks so cool with all it’s swirly little rootlets and little hairs. I usually prepare it similarly in a quiche or frittata or in a stir-fry.

  • What a fun post! This will be a great go to recipe as more and more root veggies show up in our CSA. Also love that the pan increased from 50 to 90 pounds 🙂

  • Your recipes always look so fresh and colorful! I love it! This will be a fun one to try!

    http://sometimesgracefully.com

  • This looks really hearty and tasty and easy. Can’t wait to try it! On another note, I’d love to make a suggestion. Now that you have more staff, I’m often confused about who is writing your posts. I know it’s up at the top really tiny, but I often miss that and read along thinking, “Oh it’s Emma” or whatever and then get really confused when it doesn’t sound like her. Maybe I’m the only one, but I think it would be great if you have a bigger bi-line so it’s clear up front who I’m reading. Just a suggestion. 🙂

  • This sounds almost like a healthy breakfast pizza, which in my opinion are probably the three greatest words in the English language.

    Cat
    http://oddlylovely.com

  • Sounds amazing! Love the idea of a ton of veggies. Josh – love your posts and writing – very engaging.

  • Josh! I am loving your non-carpentry projects, like your paintings and your recipes! So nice to see ABM staff members posting projects outside of their areas of focus to share new things 🙂

  • I find root veggies so hard to eat, especially carrots, but this looks delightful!
    Nidhi
    An Unblurred Lady

  • So fun to get a recipe from you Josh, this looks awesome! So colorful and pretty. I have never tried celery root or beets so maybe it’s time I step out of my veggie comfort zone.

Recipe Rating




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