Broccoli and egg ragout with prawns

Name: Broccoli and egg ragout with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 300 g Carrots; 1/2 TEASPOON Vegetable broth; 6-8 Eggs; 7-10 Tbsp some parsley,; 7-10 Tbsp Chives and dill; 1 tablespoon (20 g) Butter/ margarine; 1 (20 g) go. Tbsp. flour; 1/4 l Milk; 7-10 Tbsp salt, white pepper; 7-10 Tbsp grated nutmeg; 100-150 g Deep-sea crab meat

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
300 g Carrots
1/2 TEASPOON Vegetable broth
6-8 Eggs
7-10 Tbsp some parsley,
7-10 Tbsp Chives and dill
1 tablespoon (20 g) Butter/ margarine
1 (20 g) go. Tbsp. flour
1/4 l Milk
7-10 Tbsp salt, white pepper
7-10 Tbsp grated nutmeg
100-150 g Deep-sea crab meat

Directions

1
Clean and wash broccoli and cut into florets. Peel, wash and slice the carrots. Cook both in 1/2 l boiling water covered with broth for about 8 minutes
2
Boil the eggs for about 10 minutes. Wash herbs, shake dry and chop finely. Drain the vegetables, catch the broth
3
Heat the fat and sauté the flour in it until golden brown. Add stock and milk while stirring. Bring everything to the boil and simmer for about 5 minutes. Stir in herbs. Season sauce with salt, pepper and nutmeg
4
Quench, peel and cut the eggs into six. Heat up with vegetables and shrimps in the sauce. Served with: boiled potatoes or buttered rice
5
You can also use other vegetables for the ragout. Savoy cabbage, leek or Brussels sprouts are a good match.