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Egg-Oat Brunette Recipe


2 1/2 tablespoons vegetable oil

1 onion, chopped

1/4 cup chopped celery

1 teaspoon dried oregano

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried thyme

4 (8 ounce) packages white celery, chopped

3 eggs

1/2 teaspoon lemon juice

1 teaspoon dried basil

1/2 teaspoon dried rosemary

1/4 teaspoon salt

1 1/2 tablespoons balsamic vinegar

1/2 cup water

1 tablespoon vegetable oil

1 teaspoon lemon juice


Heat oil in medium skillet over medium heat. Saute onion and celery for 5 minutes in oil. Stir in oregano, garlic, basil, rosemary, sage and thyme. Stir in oregano, thyme and oregano. Cook for 3 minutes in vegetable oil. Pour lemon juice into pan with 1/4 cup water and pour marinade over celery mixture to coat.

Dredge celery mixture in flour. Mix egg yolks in small bowl. Heat balsamic vinegar mixture over low heat in small saucepan. It's best to keep mix slightly dry. Mix vinegar mixture with remaining 1/2 cup water, lemon juice and oil:

In small bowl, stir together lemon juice, balsamic vinegar mixture and remaining 1/2 cup water, stirring all the while. Cook, stirring constantly, for 1 minute.

Return celery mixture to pan and season with remaining 1/2 cup water, lemon juice and oil. Stirring constantly, cook over low heat for 2 minutes. Gradually pour flour mixture into pan. Cook over low heat for 1 minute or until bubbly. Pour melted vegetable oil over celery mixture. Cover whole and refrigerate overnight.

Return pan to oven while it is still warm. Continue cooking for 1 hour in the preheated oven, or until lightly browned.


Manaqaa H. writes:

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I changed the proportions on the garlic and onion powders to give it a more subtle flavor. gave it the neckburns but not burnt it. this is by no means an all day vape but for when I want some extra kick in my smoothie thats not instant.