Carrot-celery raw food with boiled egg

Name: Carrot-celery raw food with boiled egg
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs; 100 g Mung bean sprouts; 20 g crushed hazelnuts; 750 g Carrots; 500 g Celery; 50 g Salad cream; 200 g Skimmed milk yoghurt; 1-2 TABLESPOONS Lemon juice; 1 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Rye roll

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs
100 g Mung bean sprouts
20 g crushed hazelnuts
750 g Carrots
500 g Celery
50 g Salad cream
200 g Skimmed milk yoghurt
1-2 TABLESPOONS Lemon juice
1 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Rye roll

Directions

1
Boil eggs in plenty of boiling water for about 10 minutes. Blanch the sprouts for about 1/2 minute in boiling water, pour onto a sieve and drain. Roast the hazelnuts in a pan without fat and place on a plate to cool.
2
Quench the eggs under cold water and let them cool down. Clean, wash and drain the carrots and celery. Put some celery green aside for garnishing. Cut the rest of the celery into thin slices.
3
Coarsely grate the carrots. Mix salad cream, yoghurt, lemon juice and cress, except for one tablespoon. Season to taste with salt and pepper. Mix carrots, celery and sprouts and divide into 4 plates.
4
Pour some sauce over each raw vegetable and sprinkle with hazelnuts and the rest of the cress. Peel and halve the eggs and finally place them on the plates. Serve garnished with celery green. Cut the rolls into slices and add them separately.