Root Veg Rémoulade with a poached egg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
75g turnips, 175g carrots, 1 large egg, 25g Dill Mustard sauce (made with English dill weed), 1tsp capers (drained and rinsed), 1-2 sliced salad onions.
Finely shred the carrots and turnips and blanch in boiling water for 15 seconds. This is simply to warm the root vegetables, rather than cook them. Thoroughly drain.
Poach the egg(s) in a frying pan with just enough boiling water to cover the egg (this will take up to 4mins).
Place the shredded, drained veg into a large bowl, add the Dill Mustard sauce and capers and mix well. Finally, stir through the salad onions, place on a plate and top with the poached egg.
Number of Servings: 1
Recipe submitted by SparkPeople user SNEAKYCHOOKER.
Poach the egg(s) in a frying pan with just enough boiling water to cover the egg (this will take up to 4mins).
Place the shredded, drained veg into a large bowl, add the Dill Mustard sauce and capers and mix well. Finally, stir through the salad onions, place on a plate and top with the poached egg.
Number of Servings: 1
Recipe submitted by SparkPeople user SNEAKYCHOOKER.
Nutritional Info Amount Per Serving
- Calories: 338.7
- Total Fat: 11.0 g
- Cholesterol: 422.0 mg
- Sodium: 789.0 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 13.0 g
- Protein: 17.7 g
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