Raw carrots with egg

Name: Raw carrots with egg
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 egg (Gr. M), 150 g carrots; 250 g Celery; 2 TABLESPOONS Mung bean sprouts; 7-10 Tbsp some cress, 1 tablespoon (15 g); 7-10 Tbsp light salad cream; 2 tablespoons (50 g) Whole milk yoghurt; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp salt, white pepper; 1 TEASPOON crushed hazelnuts; 1 (40 g) Bread roll; 7-10 Tbsp or 3 wholemeal crisps

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 egg (Gr. M), 150 g carrots
250 g Celery
2 TABLESPOONS Mung bean sprouts
7-10 Tbsp some cress, 1 tablespoon (15 g)
7-10 Tbsp light salad cream
2 tablespoons (50 g) Whole milk yoghurt
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp salt, white pepper
1 TEASPOON crushed hazelnuts
1 (40 g) Bread roll
7-10 Tbsp or 3 wholemeal crisps

Directions

1
Boil the egg hard. Clean and wash vegetables. Cut celery into slices, grate carrots. Steam sprouts briefly
2
Cut off the cress. Mix with salad cream, yoghurt, lemon juice, season to taste
3
Fold in vegetables and nuts. Serve with egg and bread