Soft-Boiled Egg

Ingredients

• 40 g small parsley root (1 small parsley root)
• 50 ml classic vegetable broth
• 4 stems of flat-leafed smooth parsley
• Salt
• Pepper
• 1 egg (M)

Instructions

1. 1.

   Brush the parsley root under running water, peel it and slice into thin rounds.

2. 2.

   Bring the broth to a boil in a small pot. Add the parsley root slices, cover and simmer over low heat for 8–10 minutes.

3. 3.

   Meanwhile wash the parsley, shake off excess water and pluck the leaves. Set aside some leaves, finely chop the rest.

4. 4.

   Remove the parsley root slices from the broth with a slotted spoon and place on a plate. Gently mash them with a fork. Fold in the chopped parsley. Season with salt and pepper and let cool.

5. 5.

   Cook the egg to soft-boil for about 6 minutes and shock it in cold water. Let it cool, peel and halve. Serve with the dip and garnish with the reserved parsley leaves.