Carrot-peas ragout

Name: Carrot-peas ragout
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 100 g baby potatoes; 1 Egg; 150 g Carrots; 1 Onion; 1 TEASPOON Butter or margarine; 1/8 l Vegetable broth (instant); 100 g frozen peas; 1 TEASPOON sauce thickener; 1 TABLESPOON clotted cream; 1/2 bunch Chervil and chives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

100 g baby potatoes
1 Egg
150 g Carrots
1 Onion
1 TEASPOON Butter or margarine
1/8 l Vegetable broth (instant)
100 g frozen peas
1 TEASPOON sauce thickener
1 TABLESPOON clotted cream
1/2 bunch Chervil and chives

Directions

1
Wash the potatoes and cook covered with water for 20 minutes. Boil the egg hard for 8-10 minutes. Peel, wash and slice the carrots. Peel and finely dice the onion and fry in the fat until translucent. Add the carrots and steam briefly. Add stock, bring to the boil and cook for about 5 minutes. Add peas.
2
Continue cooking for 2 minutes. Stir in sauce thickener and bring to the boil again. Add cream. Wash the herbs, dab dry, cut finely and add to the sauce. Peel potatoes and egg. Serve with the vegetable ragout. Serve garnished with chervil leaves as desired
3
Preparation time approx. 40 minutes