John Myers
Contents
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Ingredients
- 5 Pc. Potatoes
- 2 Pc. Parsnip fresh
- 1 Pc. Hokkaido pumpkin
- 250 g Snow peas
- 7 Pc. Eggs
- 100 g Lamb's lettuce
- 50 g Butter
- 1 shot Olive oil
- 1 pinch Sugar
- 1 pinch Salt and pepper
- 1 shot Sunflower oil
- 20 g Flour
- 50 ml Milk
- 1 pinch Nutmeg
Instructions
- Boil the eggs hard (approx. 7 minutes for size M). Then quench and peel. Peel the potatoes and parsnips and cook them in a saucepan with water and salt. Cut the pumpkin into wedges and bake on a baking sheet with olive oil, salt, pepper and sugar at 200 ° C. The pumpkin is ready when you can pierce it with a fork. Just before the pumpkin is done, you should spread the snow peas on the baking sheet and bake them for about 5 minutes.
- Meanwhile, the eggs are breaded. Flour, as well as 2 mixed eggs with lots of salt and pepper and breadcrumbs are distributed on three plates. Then the boiled eggs are turned in the same order and then fried in a saucepan with plenty of sunflower oil. The oil has to be really hot before the eggs are put in and then bake until the eggs are nicely browned.
- Press the cooked potatoes and parsnips through a potato press and mix with nutmeg, milk and butter.
- Arrange the salad on the plate and cover with pumpkin wedges and sugar snap peas. Spread the mashed potatoes and the baked egg on the plates and serve.
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 9.4gProtein: 2.3gFat: 13.1g
