CAR­ROT, COUR­GETTE AND PARSNIP FRIT­TATA FIN­GERS

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 30 mins Serves 4

Melted but­ter, to grease 2 tsp light olive oil 1/2 cup, firmly packed grated green cour­gette 1/2 cup, firmly packed grated car­rot 1/2 cup, firmly packed grated parsnip 2 green shal­lots, ends trimmed, finely chopped 3 eggs, lightly whisked 1/3 cup coarsely grated cheese 2 tbsp finely chopped pars­ley

1 tbsp plain flour, sifted

Pre­heat oven to 180°C. Brush a shal­low, square 18.5cm (base mea­sure­ment) cake pan with melted but­ter to lightly grease. Line the base and 2 op­po­site sides with grease­proof pa­per, al­low­ing it to hang over the sides. Heat the oil in a saucepan over medium heat. Add all the veg­eta­bles and cook, stir­ring, for 4-5 min­utes or un­til the veg­eta­bles soften. Re­move from heat and set aside for 10 min­utes to cool. Com­bine veg­gie mix, egg, cheese, pars­ley and flour in a large bowl and stir un­til well com­bined. Spoon into pre­pared pan and smooth the sur­face.

Bake in oven for 12 min­utes or un­til set. Re­move from oven and set aside for 10 min­utes to cool. Lift frit­tata from pan and place on a plate to cool com­pletely.

Cut into 12 fin­gers to serve.

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