1. Peal, wash and cut (any sgape you like) all the vegetables.
2. Cook all the vegetables seperately in chicken stock until lightly soft.
3. poach the eggs for 4 minutes in simmering water with vinegar, refresh in cold water.
4. Seperate all the vegetables in different pans.
5. Glaze the beetroots in butter and do the same with the carrots.
6. Add a touch of honey to the parsnips and give a light brown colour to them.
7. Chop the parsley and roll the baby onions with a touch of butter.
8. Place the artichokes on a tray and sprinkle with parmesan, grill until brown.
9. Warm the egg in hot water for 1mn, place in the middle of the plate and suround with the vegetables.
10. Enjoy