Cauliflower and egg ragout

Name: Cauliflower and egg ragout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Cauliflower (900-1000 g); 250 g Carrots; 7-10 Tbsp Salt; 6 Eggs (size M); 1/2 bunch Chives; 1/2 bunch Parsley; 1 pack of Delikatess herb sauce (2 x 1/4 liter); 50 g Fresh cream; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Cauliflower (900-1000 g)
250 g Carrots
7-10 Tbsp Salt
6 Eggs (size M)
1/2 bunch Chives
1/2 bunch Parsley
1 pack of Delikatess herb sauce (2 x 1/4 liter)
50 g Fresh cream
7-10 Tbsp Pepper

Directions

1
Clean, wash and drain the cauliflower and carrots. Divide cauliflower into florets, cut carrots into cubes. Bring 3/4 litre of slightly salted water to the boil. Add the cauliflower and cook covered for about 15 minutes. After about 5 minutes add carrots and cook.
2
Put eggs in plenty of boiling water and boil for about 10 minutes. Rinse under cold water and keep warm. Wash chives and parsley, dab dry and chop except for some parsley for garnishing. Pour the vegetables onto a sieve, collect the vegetable water and measure 1/2 litre. Put them back into the pot, bring to the boil and add both boxes of sauce powder while stirring. Let it boil for 1 minute. Add crème fraîche and half the herbs to the sauce. Season with salt and pepper and warm the vegetables in the hot sauce. Peel and halve the eggs. Put the ragout in a bowl and arrange the eggs on top.
3
Let it boil for 1 minute. Add crème fraîche and half the herbs to the sauce. Season with salt and pepper and warm the vegetables in the hot sauce. Peel and halve the eggs. Put the ragout in a bowl and arrange the eggs on top. Sprinkle with remaining herbs and serve garnished. Boiled potatoes taste good with it