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Baked Celeriac and Crispy Duck Egg Salad

Slow-cooked celeriac accompanied by peppery watercress and a crisp deep-fried duck egg for a gorgeous vegetarian light meal.

VegetarianGourmetDuck EggCeleriacSaladTruffle
Estimated Nutrition
Calories
631.2
kcal / serving
2524.8 kcal total
Carbs
35.6g
per serving
142.3 g total
Fat
45.6g
per serving
182.5 g total
Protein
19.6g
per serving
78.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
115
g
Flour
CondimentsSauces
3
tbsp
Mayonnaise
Dairy
4
piece
Duck Egg
free-range
2
piece
Egg
free-range, lightly beaten
50
g
Butter
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
115
g
Breadcrumb
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
sprig
Thyme
OilsFats
1
tbsp
Vegetable Oil
3
tbsp
Olive Oil
extra virgin
Vegetables
1
piece
Celeriac
medium, peeled
1
tsp
Truffle
grated
1
handful
Celery Leaves
1
handful
Watercress
leaves picked

Method

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