Stranger Foods

Lux warm winter salad: roasted potatoes & celeriac with truffle & soft-boiled eggs

Serves 4 | Prep 10 mins | Cook 45 mins

This is such a rich dish – egg and truffle were made to go with roast potatoes. The celeriac adds freshness, and there’s pepper from the watercress – perfect. You can easily cook the eggs in the tin for the last 10 minutes, as with the roast potato hash here, but I prefer the look and texture of soft-boiled eggs with this.

Source: The Green Roasting Tin

Ingredients

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Imperial

x0.5

500 g Maris Piper potatoes, peeled and cut into 2.5 cm chunks
500 g celeriac, peeled and cut into 2.5 cm chunks
3 cloves garlic
1 tbsp olive oil
1 tsp sea salt
Freshly ground black pepper
4 free-range eggs, at room temperature
100 g watercress, roughly chopped
50 g toasted walnuts
25 g vegetarian parmesan, shaved

Dressing

2 tbsp olive oil
½ tbsp lemon juice
1 tsp good-quality truffle oil
1 tsp sea salt
Freshly ground black pepper

Instructions

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Preheat the oven to 180°C. Tip the potatoes, celeriac and garlic into a roasting tin and mix well with the olive oil, sea salt and black pepper. Transfer to the oven and roast for , until the potatoes are crisp and cooked through.
Mix all the dressing ingredients together. Truffle oil comes in varying strengths, so you may wish to add a little more along with the lemon juice, a drop at a time, until you’re happy with the taste.
Just before the potatoes are ready, bring a pan of water to the boil, then gently lower in the eggs and cook for for a runny yolk. Remove to a bowl of cold water and peel when cool enough to handle.
Mix the potatoes with the chopped watercress and top with the halved boiled eggs. Drizzle the dressing over everything, scatter over the walnuts and vegetarian parmesan and serve hot.

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