Cauliflower and egg ragout

Name: Cauliflower and egg ragout
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g peeled potatoes; 1/2 TEASPOON Vegetable broth; 100 g peeled carrot; 200 g cleaned cauliflower; 1 (25 g) cleaned spring onion; 6 tablespoons (60 ml) low-fat milk; 1 Egg (Gr. M); 7-10 Tbsp vegetable binder; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 stem(s) Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g peeled potatoes
1/2 TEASPOON Vegetable broth
100 g peeled carrot
200 g cleaned cauliflower
1 (25 g) cleaned spring onion
6 tablespoons (60 ml) low-fat milk
1 Egg (Gr. M)
7-10 Tbsp vegetable binder
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 stem(s) Parsley

Directions

1
Wash the potatoes and possibly halve them. Bring to the boil with approx. 1/8 l water and stock, cover and cook for approx. 10 minutes
2
Meanwhile, wash the carrot, cauliflower and spring onion. Finely dice the carrot, divide the cauliflower into florets and cut the spring onion into rings. Add everything with milk to the potatoes. Bring to the boil, cover and simmer for another 10 minutes.
3
Boil the egg until soft. Thicken the sauce, season with salt and pepper. Wash and chop the parsley. Rinse, peel and halve the egg. Arrange cauliflower with egg and parsley