Rutabagas are a very useful vegetable that are mildly sweet flavored. If you’ve never had rutabaga, this would be a great recipe to begin with. This recipe as it can be used as a main meal for lunch or a light supper, or cut in small squares it would even be nice finger food at a party or as an appetizer. We made a small and a medium frittata as main meal at lunchtime and served it with wholegrain bread and a light salad.
Yield: 1 large or 1 small and 1 medium
Ingredients:
- 1 pound rutabaga, peeled and grated on large hole grate
- 2 apples, peeled, cored and grated
- 1 onion, grated
- 2 tablespoons oil for cooking
for the batter:
- 8 tablespoons chickpea flour
- ½ cup water
- 3 tablespoons vinegar
- ½ onion, grated
- 1 tomato, cut in 8ths.
- pepper and salt to taste
- ½ teaspoon thyme
Directions:
- Peel and grate the rutabaga.
- Peel, core and grate the apple.
- Grate the onion.
- Place the grated fruit and vegetables in a bowl and mix well.
- Place all of the batter ingredients in a blender and mix to a smooth consistency.
- Preheat the oven to 435°F / 224°C.
- Heat the oil in a cast iron skillet or oven proof frying pan.
- Place the vegetables in the frying pan and allow to slightly sauté.
- Pour the batter over the cooking vegetables and smooth evenly.
- Allow to cook 2-3 minutes on the stove-top, then move to the oven to bake for 18-20 minutes.
- When the top of the frittata is lightly browned and the mixture is solid in the center, remove from the oven and allow to set and slightly cool.
