Cauliflower and eggs ragout
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 large cauliflower (about 1 kg)
- 7-10 Tbsp Salt
- 4 Eggs
- 30 g Butter or margarine
- 40 g Wheat flour (Type 1050)
- 100 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 2-3 TABLESPOONS Whole grain mustard
- 1 Boxes Cress
- 1 package (300 g) frozen peas
Directions
- 1
Clean and wash the cauliflower and divide it into florets. Cook in 3/4 litres of boiling salted water for about 15 minutes. Meanwhile hard-boil the eggs in about 10 minutes. Drain the cauliflower. Collect the liquid.
- 2
Heat the fat and sweat the flour in it. Add cream and cauliflower water while stirring constantly and bring to the boil. Season with salt, pepper, some curry and mustard. Add peas and cook for 5 minutes in the sauce.
- 3
Peel and cut the eggs into six. Wash the cress and cut off briefly. Add cauliflower florets, eggs and cress to the sauce and serve hot.
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