Large Scotch egg with Parmentier style celeriac served on leaves

Another successful experiment, you can use more vegetable allowance for the cauli crumbs but I was feeling a bit hungry and went for an extra piece of celeriac! A classic seasoning for the parmentier style celeriac is garlic and rosemary but mixed italian herbs (as used below) work just as well to give that herbed flavour.


  1. Boil one large egg- place in water, bring to boil and then simmer for 10 mins. Plunge in cold water.
  2. Meanwhile take 125g turkey breast mince and season with garlic granules, sage, dill, Italian herbs, smoked paprika and black pepper. Add some lemon juice then mix it all up and spread onto a plate and form into a large circle.
  3. Peel your egg and pat dry with kitchen towel.
  4. Place egg on Turkey mince and fold the mince over the egg and form a large ball- don’t squash too hard but be firm enough so it’s stuck to the egg!
  5. Roll in 10g blitzed cauli crumbs and place on a grease proof lined baking tray and chill for 10 mins or while the oven heats up.
  6. I served mine with celeriac prepared earlier- chop celeriac into cubes and boil for 3 mins in water that has a few crushed cloves of garlic added to it.
    Drain. Then when dry you can freeze. They weigh out the same. For this recipe I used 65g of the cubes.
  7. Place on a baking tray and spray with some frylight and season with mixed herbs, for example garlic granules and mixed italian herbs.
  8. Bake everything at 180c for 30 mins turning halfway through cooking.
  9. Serve on 5g leaves.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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