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🍳 Soft-Boiled Egg with Parsnip Dip

99 kcal · 30 min · 4 servings

Ingredients

• 40 g small parsley root (1 small parsley root)
• 50 ml classic vegetable broth
• 4 sprigs large-leaf flat-leaf parsley
• salt
• pepper
• 1 egg (M)

Instructions

1. 1. Rinse the parsnip under running water.
2. 2. Peel the parsnip.
3. 3. Slice the parsnip into thin rounds.
4. 4. Pour the broth into a small pot.
5. 5. Bring the broth to a boil.
6. 6. Add the parsnip slices to the boiling broth.
7. 7. Cover the pot.
8. 8. Cook the parsnip over low heat for 8 to 10 minutes.
9. 9. Wash the fresh parsley.
10. 10. Shake the parsley dry.
11. 11. Pluck the parsley leaves from the stems.
12. 12. Set aside some parsley leaves for garnish.
13. 13. Finely chop the remaining parsley.
14. 14. Remove the parsnip slices from the broth using a slotted spoon.
15. 15. Place the parsnip slices on a plate.
16. 16. Mash the parsnip slices finely with a fork.
17. 17. Stir the chopped parsley into the mashed parsnip.
18. 18. Season the mixture with salt and pepper.
19. 19. Let the dip cool down.
20. 20. Boil the egg for about 6 minutes until soft-boiled.
21. 21. Shock the egg immediately with cold water.
22. 22. Let the egg cool down.
23. 23. Peel the egg.
24. 24. Cut the egg in half.
25. 25. Serve the egg with the parsnip dip.
26. 26. Garnish the dish with the reserved parsley leaves.

Nutrition per serving

• kcal: 99
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 2 g