About this recipe
This is one of my favourite types of one pan dishes. Super quick, minimal hassle and limited washing up!
The paprika wakes up the grated celeriac and combines with thyme and dark leafy greens to create such a satisfying meal. The benefits of celeriac also extend to its fibre content as well as flavanoids that could maintain bone health by inhibiting bone resorption through their action on cell signaling pathways that influence osteoblast and osteoclast differentiation (these are limited to celeriac but may also extend to cabbage and phytonutrients in soy bean).
More research is needed to determine which flavanoids in particular may be responsible, but for now enjoy this easy to make hash!
- 1 tbsp Olive oil
- 1 Red onion, 100g, thinly sliced
- 500g Celeriac (half a celeriac), peeled and grated
- 2 Cloves garlic, thinly sliced
- 2 tsp Smoked paprika
- Few sprigs of thyme, leaves picked off
- Salt and pepper
- 50g Cavolo nero or kale, roughly chopped
- 2 - 4 Eggs (optional, leave out to make the dish vegan)
Set a non-stick pan on medium heat, add the oil, onion, celeriac, garlic, paprika and thyme, along with some salt and pepper.
Allow to cook down for around 10 minutes, until the celeriac and onion are tender.
Add in the cavolo nero and cook for a further 5 minutes.
Make two wells in the vegetable mixture and crack in the eggs. Cover the pan with a lid and cook for around 5 minutes until the eggs are to your liking.
Serve immediately with a little more black pepper and smoked paprika on the eggs.