Adapted from LB’s home kitchen
On cutting celeriac—I don’t bother peeling the skin on the mid-area of the root, and just slice off the top and shave off the hairy gnarls on the bottom with my knife. Next, turn the root flat-side down and make about 1cm slices. Take those wonky discs and slice them into 1cm spears, and then into little 1cm cubes.
Heat up some oil in your pan and then put your cubed celeriac in so that it starts sizzling.
While that’s sizzling, chop up your shallots and add them in, giving the pan a shake to toss it all in oil. Mince up your garlic.
Go ahead and add in your mushrooms and garlic at this time and toss the pan again, keeping the temperature hot so that water cooks off and your pan doesn’t mush out. Toss around until everything has a good little char to it but is soft and cooked inside.
Turn the pan off, salt everything (don’t salt while cooking, it’ll turn everything to mush) and toss around to distribute, then pour in your raw egg, scrambling everything together with the remaining heat in the pan. Eggs want to be cooked slow and low so that they stay nice and creamy rather than dried out.
Grate some cheese and sprinkle over top to melt. Serve with fresh tomato slices and/or fresh herbs to cut through the savory goodness. Enjoy! ☺