Veggie Box celeriac, peeled
1 medium Veggie Box potato (or two small), peeled.
1tbsp plain flour
2 spring onions, finely sliced oil
3 eggs

MUSTARDY SALAD
1 tbsp olive oil
1 tbsp wholegrain mustard
2 tsp white wine vinegar
Veggie Box salad

1 medium Veggie Box potato (or two small), peeled. 1 tbsp plain flour 2 spring onions, finely sliced oil 3 eggs 1 tbsp olive oil 1 tbsp wholegrain mustard 2 tsp white wine vinegar

Coarsely grate the celeriac and potato into a large, clean tea towel and, holding over the sink, squeeze out as much moisture as possible from the mixture. Tip into a bowl and stir through the flour, spring onions and plenty of seasoning (salt, pepper, paprika, etc). Heat a large frying pan and pour oil oil. Form the mix into 6 patties. Fry in batches, if necessary, for 3-5 minutes or until golden underneath. Flip and fry for another 3-5 minutes until again golden underneath and cooked through. Keep warm in a low oven while you poach the eggs. Fill a deep frying pan with gently simmering water. Crack the eggs into a small cup, one at a time, then drop gently into the water. Poach for 2-3 minutes or until the whites have just set. Scoop out with a slotted spoon and drain briefly on kitchen paper. Whisk together the olive oil, mustard and white wine vinegar in a bowl with some seasoning, then tip into the salad leaves and toss well. Divide the röstis between 3 plates, top each with a poached egg and some salad.