Baked eggs with beetroot, celeriac, dill & feta from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 144) by Rukmini Iyer

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Notes about this recipe

  • Anne_em on January 11, 2021

    I made these as I had both celeriac and beetroot from my veggie box and always on the lookout for new recipes. It is pretty healthy and filling but not sure I will make this again this way. The veggies were still a bit raw and the egg overcooked (In the oven for 20min) and the large amount of feta and yogurt made the whole think a bit heavy on the palate. I think it may be nicer to turn the grated celeriac/beetroot into fritters (add an egg, about half of the feta cheese from the recipe or replace the feta with parmesan/pecorino, and a bit of flour to bind) and serve with a poached egg and a dill-based yogurt sauce. Maybe add some cooked sliced onion to the mix as well.

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