Herbed Celery Root & Potato Breakfast Casserole (Low-FODMAP)

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I've been working on a series of low FODMAP recipes, and this was supposed to be one of them; However, I dropped a large ball of burrata on top of it instead of mozzarella, without thinking. And it was fantastic. Burrata, unfortunately, contains cream. Which contains lactose. And it is not a low FODMAP food.

So if you are avoiding lactose I would recommend cutting some lactose free buffalo mozzarella and placing it on top of the saucepan just before the last step under the broiler. That would be just as delicious! Check the sugars on your mozz tag – most should say zero, which means it's generally okay to eat for those who follow the low-FODMAP diet without other restrictions.

And let me tell you, this is one of the best things I've done in a long time, cheese or not! I do not prepare many dishes based on eggs or potatoes. Until recently, I couldn't eat them. Now, luckily for me, I can eat them in moderation. Hooray for the cure!

For this dish, I left the skins on the potatoes. I used an organic baby potato medley (red, yellow, and purple). It could definitely replace Japanese sweet potatoes, if you're avoiding night shadows. It will change the flavor profile, but it will still be delicious. My food cooperative always has celery root, which is weird but impressive, because Nick loves celery root. I think you would have loved that this dish was all celery root and not potato! But he assured me that he can fight between the potatoes 😀

Celery root adds a lot of flavor to this dish, which helps a bit when you omit the onions and garlic. I was going to infuse the oil with garlic, but I completely forgot about it when I started cooking. There's a lot of flavor here with all the herbs, I don't think you need it! However, feel free to use an infused oil.

All the herbs for this dish came from my garden, which always makes me very happy! I recommend planting perennial herbs, if you have a space for it. I save tons of money every year, and the only plants I usually buy are basil plants to grow in pots every year, and dill is bought every two years and planted in the garden. My herb garden is full of chives, sage, lavender, thyme, fennel, rosemary, and dill. I keep basil in pots every year. I still buy coriander and parsley on the market, because it seems cheaper to me because of the quantities I consume (a lot) compared to the yield of these plants in my garden or in pots.

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And let me tell you, I'm not a gardener. Absolutely. I have found what works for me and requires the least amount of effort, but it allows me to be surrounded by plants (both indoors and outdoors). But maybe it's a blog post for another day! What you think? Would you like to see posts on air-purifying houseplants and garden herbs for those with a not-so-green thumb?

Tools I used for this recipe:

Enjoy this casserole with your loved ones, it's a wonderful item for a brunch gathering!

Herbed Celery Root and Potato Breakfast Casserole – A tasty low-FODMAP egg casserole topped with burrata and bacon! Part frittata, part omelette and maybe part strata? All delicious

Course:

Breakfast, Brunch

Kitchen:

American

Servings: 8 people

:

  • 1 cup avocado oil

  • 2 celery root sliced ​​1/4 inch thick

  • 1.5 pound baby potatoes baby potatoes, sliced ​​1/4 inch thick

  • 1 teaspoon sea salt

  • 1 / 4-1 / 2 teaspoon freshly ground black pepper try

  • 8 eggs, gently beaten

  • 3 tablespoon chopped fresh basil

  • 2 tablespoon chopped fresh dill

  • 1 teaspoon chopped fresh thyme

  • 4 4 tablespoon fresh chives, chopped and divided

  • 3 slices bacon, cooked and crumbled

  • 1 ball of burrata cheese or buffalo mozzarella for bass FODMAP

  1. Heat oil in large cast iron skillet over medium heat. Add potatoes, celery root, salt, and pepper. Gently mix to coat the vegetables with the oil. Cook, turning frequently, until vegetables are tender, about 25 minutes. Vegetables should not crunch and brown much, they should only be cooked at this point.

  2. While the potatoes are cooking, gently combine the beaten eggs and all the herbs except 2 tablespoons of chives. Cook the bacon and crumble, reserve. Preheat broiler to high temperature.

  3. Drain the oil from the cooked vegetables (reserve oil) and reserve. Return 2-3 tablespoons of oil to the cast iron skillet. Heat oil over medium-low heat and transfer cooked vegetables to skillet.

  4. Pour the egg mixture over the vegetables and stir gently until the eggs start to cook and look like scrambled eggs. Shake the mixture to level the pan ingredients and let cook for a couple more minutes without stirring.

  5. When the mixture is almost fully cooked, transfer it to the oven and cook under the grill for a minute. Remove from the oven and let stand and cool for a few minutes.

  6. Cover the saucepan with a burrata (broken) ball (if using buffalo mozzarella, see notes), crumbled bacon, and remaining chives. Cut into slices and serve!

If you use buffalo mozzarella, you can cut it and place it on top of the saucepan before putting it under the grill.

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