Cauliflower ragout in herb sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and halve the potatoes and cover with cold water. Clean and wash the cauliflower, divide it into small florets and put them in about 3/4 litre of boiling salted water. Cook for 8-10 minutes. Cook potatoes in salted water for about 20 minutes. Pour the cauliflower onto a sieve, drain and collect the vegetable water. Measure out 1/2 litre.

2. 2

   Heat fat in a pot and sauté flour in it. Add the vegetable water and milk bit by bit while stirring. Bring to the boil and simmer for about 5 minutes. In the meantime, put eggs in boiling water and boil for 7-8 minutes until soft. Wash the herbs and dab dry. Chop parsley. Cut chives into fine rolls, except for a few stalks for decoration. Stir the herbs, except for a little bit for sprinkling, into the sauce and season to taste with vegetable stock, pepper and nutmeg. Add the cauliflower to the hot sauce and warm it up. Drain the potatoes. Rinse eggs under cold water, peel and halve. Arrange cauliflower ragout and eggs in a bowl.

3. 3

   Cut chives into fine rolls, except for a few stalks for decoration. Stir the herbs, except for a little bit for sprinkling, into the sauce and season to taste with vegetable stock, pepper and nutmeg. Add the cauliflower to the hot sauce and warm it up. Drain the potatoes. Rinse eggs under cold water, peel and halve. Arrange cauliflower ragout and eggs in a bowl. Sprinkle with remaining herbs and garnish with chives as desired. Add boiled potatoes extra

Nutrition Facts

KCAL
410 kcal

CARBS
38 g

FATS
20 g

PROTEINS
19 g