Swedish Root Vegetable Bowl with Egg

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Preheat the oven to 200°C. Cut 2 carrots and 1 beetroot into wedges, toss with 1 tbsp olive oil and 1 tsp salt and roast for 25 minutes.

   25:00
2. 2

   Boil 2 eggs for 7 minutes until soft and jammy, refresh in cold water, then peel and halve.

   7:00
3. 3

   Put 100 g cooked barley in a bowl and arrange the roasted vegetables and eggs on top.

4. 4

   Mix 1 tsp mustard with a little water, 0.25 bunch of chopped dill and a splash of oil, and spoon it over the bowl.