Vegetable Rosti Sheet Pan
with potato, carrot, poached eggs and a creamy green pea salad
Informations supplémentaires
35 min.
|
478 kcal
|
easy
|
|
Printable version
1. Setup
Preheat oven to 375°F. Peel and grate the potatoes and carrots. Press the potatoes with your hands to extract as much water as possible. Lay on a paper towel to pat dry.
2. Prepare the rosti
Put the potato in a bowl with the carrots, a light drizzle of oil, salt and pepper. Spread the mixture on a sheet pan. Bake in the oven for 30-35 minutes until the mixture is golden. Flip halfway through cooking.
3. Setup
Chop the dill. Crumble the feta. Bring a small pot of water to a boil. Cook the green peas 2 minutes then drain. Rinse under cold water to cool.
4. Prepare the salad
In a bowl, mix the spinach with the green peas and the feta cheese. Whisk the Dijon mustard with 1 tsp. of sour cream, 1 tsp. of balsamic vinegar, a drizzle of oil, a pinch of sugar, salt and pepper. Add to the salad.
5. Poach the eggs
Bring a saucepan with water filled halfway to a boil. When the water boils, reduce the heat to medium. Crack each egg into a glass or small bowl. Slowly pour 1 to 2 eggs max at a time into the saucepan. Cook 2-3 minutes. Remove with a slotted spoon and place on a plate. Repeat the process with the remaining eggs.
6. Plate your dish
Serve the rosti sheet pan and garnish with the eggs, spinach salad, remaining sour cream and dill. Bon appétit!
500gYellow Potato(es)
2unitCarrot(s)
120unitGreen Peas
4unitFresh egg
40gBaby Spinach
10mlDijon Mustard
50gFeta Cheese
43mlSour Cream
1unitDill
What you need
478 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
56g
19%
fat
17g
26%
cholesterol
408mg
136%
fiber
10g
40%
protein
26g
saturated
7g
35%
sodium
628mg
26%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg