Broccoli egg ragout with prawns

Name: Broccoli egg ragout with prawns
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 40 g Onion; 80 g Broccoliröschen; 1 egg (size M); 1 TABLESPOON Oil; 1 TABLESPOON Mustard; 50 ml Vegetable broth (instant); 100 ml Cooking with finesse (7 % fat, the light alternative to cream); 7-10 Tbsp Pepper; 1/2 TEASPOON Cornstarch; 2 stem(s) Parsley; 100 g Deep-sea crab meat; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

40 g Onion
80 g Broccoliröschen
1 egg (size M)
1 TABLESPOON Oil
1 TABLESPOON Mustard
50 ml Vegetable broth (instant)
100 ml Cooking with finesse (7 % fat, the light alternative to cream)
7-10 Tbsp Pepper
1/2 TEASPOON Cornstarch
2 stem(s) Parsley
100 g Deep-sea crab meat
7-10 Tbsp Parsley

Directions

1
Peel and chop the onion. Cook the egg in boiling water for about 8 minutes. Clean the broccoli, cook in boiling salted water for about 5 minutes and keep warm. Heat oil in a pan, fry onion cubes and mustard.
2
Add stock and "finesse", season with salt and pepper and bring to the boil. Stir the starch with a little water until smooth and thicken the sauce with it, bring to the boil again. Wash and chop the parsley.
3
Heat the prawns in the sauce and add the parsley. Peel the egg and cut into 6 corners. Arrange broccoli, egg and sauce on a plate, garnish with parsley. Amaranth tastes good with it.