Vegetable bird's nest with fruity cream cheese

Preparation

1. (M + G) First peel the parsnips, carrots and sweet potatoes with a peeler. Then use a small knife to cut out any dark spots and remove the root ends. Without the peel and roots, you should have about 750 g of vegetables left over.

2. (K) Preheat the oven to 180 °C and line a tray with baking paper.

3. (M) Cut the vegetables into long spaghetti using the spiral cutter. (M + G) If you don't have a spiral cutter, you can also use a vegetable peeler to cut the vegetables into long ribbon noodles. This takes a little patience, but it works great.



4. (K) Put the vegetable spaghetti in a large bowl with oil and Ankerkraut Mix the seasoning for the fries. Using a spoon or your hands, form 8 small nests on the prepared tray and make a well in the middle for the eggs. (H) Place the tray with oven mitts in the oven and bake on the middle shelf for about 25 minutes, until the nests are golden brown and starting to crisp up.



5. (M) In the meantime, we make the dip: finely grate the lemon peel with a grater and squeeze out the juice. (K) In a small bowl, stir together yogurt, cream cheese, lemon zest and 2 to 3 tablespoons lemon juice. Season with salt and a good pinch of sugar.

6. (H) When the nests are golden brown, take the tray out of the oven using pot holders and place it so that you can easily reach it (you may need trivets). (G) Crack an egg into each nest. If you're not that experienced at it, first crack the egg into a small cup and let it slide into the nest from there.

7. (H) Put the tray with pot holders back in the oven and bake for about 5 minutes until the egg whites have set and the yolks are waxy. Serve the nests with cream cheese dip.

8. Also required: peeler, small knife, tray, baking paper, spiral cutter, large bowl, pot holder, grater, lemon squeezer, small bowl, trivet, cup