Scotch Eggs with celeriac and carrot salad

Scotch Eggs with celeriac and carrot salad

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Prep. 30 min

Total 50 min

6 portions

Ingredients

Eggs

eggs (53-63 g each) cold
6
water to fill to 1 l mark

Celeriac-carrot salad

celeriac cut in pieces (2 cm)
300 g
carrots cut in pieces (2 cm)
300 g
yoghurt, 3,5% fat
100 g
mayonnaise
20 g
lemon juice freshly squeezed
10 g
honey
10 g
salt
1 tsp
ground white pepper
2 pinches

Scotch Eggs

shallots halved
50 g
parsley leaves only
2 sprigs
beef, boneless sinew free, cut in pieces (3 cm)
600 g
eggs (53-63 g each)
2
mustard
15 g
breadcrumbs
70 g
salt
1 ½ tsp
ground white pepper
½ tsp
flour for flouring
20 g
oil for deep-frying
1500 g

Difficulty

easy

Nutrition per 1 portion

Sodium 742 mg

Protein 32.8 g

Calories 1933 kJ / 462 kcal

Fat 26 g

Fibre 3.3 g

Saturated Fat 5.7 g

Carbohydrates 24.8 g

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