Root Veg Rémoulade with a poached egg
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Root Veg Rémoulade with a poached egg calories by ingredient
Introduction
A wonderfully flavoursome combo, with all the goodness of raw veg! A wonderfully flavoursome combo, with all the goodness of raw veg!Number of Servings: 1
Ingredients
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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.
Directions
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.