Spiralized root vegetable tart (flour free)

Instructions

1. Using a spiralizer fitted with a 3 mm spaghetti blade, spiralize all the vegetables. Keep the onion separated.
2. Place the spiralized potatoes, carrots and parsnips in a steam oven for 10 minutes at 100 C or steam over a pan of boiling water for 5 minutes or until the potatoes are sticky and the carrots and parsnips are just tender.
3. Meanwhile heat the oil in a non-stick frying pan. Cook the spiralized onion over medium heat for 2-3 minutes, until softened. Beat the eggs and milk in a bowl.
4. Stir in the vegetables and season with salt, thyme and pepper. Add the beaten eggs and milk, Mix to combine and transfer the mixture into a lightly oiled pan 23 cm diameter. Arrange sage leaves on the top. Set in a preheated to 190 C oven and bake for 30-40 minutes, until cooked through.
5. Serve as a main course or as a accompaniment for roasted meats.

• Servings : 6
• Ready in : 50 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Easter Recipes, Finger foods, Left overs-great overs, Pizza, Pasta, Spagetty, Quiches, Spiralized cooking, steam-oven cooking, Vegetables and site dishes
• Ingredient : Carrots, Caw-milk, Eggs, Ground black pepper, Milk, Parsnips, Pepper, Potatoes, Quiche, Red onion, Salt, Salvia, Sunflower oil, Thyme, Thyme leaves