Calories: 213
Fat (of which saturated fat): 18 g (3.4 g)
Carbohydrate (of which sugar): 3.5 g (2.5 g)
Salt: 0.4 g
serves 4
10 1/2 ounces celeriac, peeled
1 small onion
3 tablespoons chopped fresh parsley
4 portobello mushrooms (about 3 1/2 ounces)
1/4 cup olive oil
4 eggs
2 tbsp unsweetened soy milk
salt and pepper
Preheat the oven to 400°F. Coarsely grate the celeriac and onion in a food processor or by hand. Add 2 tablespoons of the parsley and season well.
Place the mushrooms on a baking sheet, brush with about 1 tablespoon of oil, and season with salt and pepper. Bake for 10–12 minutes.
Heat 2 tablespoons of the oil in a large, heavy skillet. Place four large spoonfuls of the celeriac mixture in the skillet, pressing with a spatula to flatten. Cook for about 10 minutes, turning once, until golden. Drain on paper towels and keep hot.
Meanwhile, beat the eggs with the milk, remaining parsley, and salt and pepper. Heat the remaining oil in a small saucepan and cook the egg, stirring, until just set.
Place the fritters on warm serving plates, top each with a mushroom, and spoon over the scrambled eggs.