BBC Food - Recipes - Baked celeriac and crispy duck egg salad
A gorgeous vegetarian light meal - sweet, slow-cooked celeriac is accompanied by peppery watercress and a crisp deep-fried duck egg.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at git.macropus.org.
Ingredients
- 4 free-range duck eggs
- 115g/4oz flour
- 2 free-range eggs , lightly beaten
- 115g/4oz breadcrumbs
- 1 medium celeriac , peeled
- salt
- freshly ground black pepper
- 1 tbsp vegetable oil
- 50g/2oz butter
- 1 sprig thyme
- 3 tbsp mayonnaise
- ½ lemon , juice only
- 3 tbsp extra virgin olive oil
- 1 tsp grated truffle
- 1 handful celery leaves
- 1 handful watercress , leaves picked
- 1 fresh truffle , finely shaved
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