Lunch

Root Veg Remoulade with a poached egg is for Lunch.

Root Veg Remoulade with a poached egg takes 20 minutes to prepare.

Root Veg Remoulade with a poached egg takes 4 minutes to cook.

Root Veg Remoulade with a poached egg makes 1 servings.

The ingredients for Root Veg Remoulade with a poached egg are:

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.

Here is how you make Root Veg Remoulade with a poached egg:

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: 1Recipe submitted by SparkPeople user SNEAKYCHOOKER.

The nutritional information for Root Veg Remoulade with a poached egg is:

• 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

The dietary needs meet for Root Veg Remoulade with a poached egg is Vegetarian