Celeriac Rösti with Poached Eggs & Parsley-Caper Dressing

1. Coarsely grate the celeriac and onion.
2. Squeeze out excess moisture using a clean tea towel.
3. Mix with one beaten egg, chickpea flour and garlic.
4. Form into four small rösti.
5. Pan-fry gently in olive oil until golden on both sides.
6. Poach the remaining four eggs.
7. Chop the parsley and capers.
8. Combine them with lemon juice and extra virgin olive oil.
9. Serve two rösti per person with poached eggs and watercress.
10. Spoon over the parsley-caper dressing.

Why it’s good for detoxification

Eggs provide choline, supporting normal liver function and fat metabolism.

Watercress belongs to the cruciferous vegetable family and contains glucosinolate-derived compounds.

Garlic and onion provide sulphur-containing compounds relevant to normal liver enzyme activity.

Celeriac and chickpea flour add fibre, helping support normal digestive elimination.