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    Root Vegetable Rémoulade With Poached Eggs

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    Root Vegetable Rémoulade With Poached Eggs

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    • 4 tsp capers
    • ½ bunch salad onions
    • 100g The English Provender Co Dill Mustard Sauce
    • 4 large eggs
    • 700g carrots
    • 300g turnips

    Method

    1. Finely shred 300g turnips and 700g carrots, or cut into chunks and push through the shredder attachment of a food processor.
    2. Tip the shredded vegetables into a saucepan of boiling water and blanch for 15 seconds. (This is just to heat through, rather than cook.)
    3. Thoroughly drain in a colander. Poach 4 large eggs in a separate saucepan. Tip the drained carrots and turnips into a bowl and mix in 100g The English Provender Co Dill Mustard Sauce and 4 tsp capers, drained and rinsed.
    4. Slice ½ bunch salad onions and stir through. Transfer to serving plates and top each with a poached egg. Serve with warmed, seeded bread.

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