Carrot and egg ragout

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, wash and slice the carrots. Cook the carrots in 1/4 litre boiling salted water for about 10 minutes. Drain on a sieve, catching the vegetable water while doing so. Heat the fat in a pot and sauté the flour in it until golden brown. Deglaze with vegetable water and milk while stirring. Bring to the boil briefly. Mix egg yolk and cream and stir into the sauce, which is no longer boiling.

2. 2

   Season to taste with salt, pepper and Worcester sauce. Peel eggs and quarter them lengthwise. Add eggs and carrots to the hot sauce. Wash the chervil or parsley, dab dry and pluck the leaves from the stems. Arrange the ragout in a bowl and serve sprinkled with plenty of chervil or parsley. Boiled potatoes taste good with it

3. 3

   Bowl: Pillivuyt