Scotch Eggs with celeriac and carrot salad
TM6

Scotch Eggs with celeriac and carrot salad

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Ingredients

Eggs

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

Celeriac-carrot salad

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

Scotch Eggs

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

Nutrition
per 1 portion
Calories
1933 kJ / 462 kcal
Protein
32.8 g
Carbohydrates
24.8 g
Fat
26 g
Saturated Fat
5.7 g
Fibre
3.3 g
Sodium
742 mg

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