Photo: Lars Blankers
Celeriac & potato rosti with poached eggs
8 ingredients
20 min + 20 min
Serves 2
openrecipes
A variation on a classic, using seasonal winter celeriac. Great for a casual supper or brunch
Estimated Nutrition (whole recipe, rough)
371
Calories
11g
Protein
19g
Fat
40g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g celeriac , peeled and grated
- 200g potatoes , peeled and grated
- 1 shallot , finely chopped
- 3 eggs , 1 yolk, 2 whole for poaching
- ½ tsp Dijon mustard
- 1 tsp white wine vinegar
- olive oil
- 2 handfuls rocket
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes