Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Lux Warm Winter Salad: Roasted Potatoes and Celeriac with Truffle and Soft-Boiled Eggs
Introduction
This is such a rich dish – parmesan, egg and truffle were made to go with roast potatoes. The celeriac adds freshness, and there’s pepper from the watercress – perfect. You can easily crack the eggs into the tin for the last 10 minutes but I prefer the look and texture of soft-boiled eggs with this.
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Ingredients
| Maris Piper potatoes, peeled and cut into 2½cm chunks | |
| celeriac, peeled and cut into 2½cm chunks | |
| garlic | |
| olive oil | |
| sea salt | |
| freshly ground black pepper | |
| free-range eggs, at room temperature | |
| watercress, roughly chopped | |
| walnuts, toasted | |
| vegetarian parmesan, shaved | |
| For the dressing: | |
| olive oil | |
| lemon juice | |
| good-quality truffle oil | |
| sea salt | |
| freshly ground black pepper |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
