Cauliflower ragout in herb sauce

Name: Cauliflower ragout in herb sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cauliflower (about 1,5 kg); 2-3 TEASPOONS Vegetable broth (instant); 750 g Potatoes; 7-10 Tbsp salt, white pepper, nutmeg; 30 g Butter or margarine; 2 tablespoons (30 g) Flour; 1/4 l milk (1,5 % fat); 4-6 Eggs (Gr. M); 1/2 bunch Parsley; 1 collar Chives

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Cauliflower (about 1,5 kg)
2-3 TEASPOONS Vegetable broth (instant)
750 g Potatoes
7-10 Tbsp salt, white pepper, nutmeg
30 g Butter or margarine
2 tablespoons (30 g) Flour
1/4 l milk (1,5 % fat)
4-6 Eggs (Gr. M)
1/2 bunch Parsley
1 collar Chives

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cook in 3/4 l boiling water covered with broth for 8-10 minutes. Drain the cauliflower, collect the stock and measure out a good 1/2 l
2
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes
3
Heat the fat in a saucepan. Sweat flour in it. Add stock and milk while stirring. Bring to the boil and simmer for about 5 minutes
4
In the meantime, boil the eggs for about 8 minutes until they are soft. Wash the herbs, chop finely and stir into the sauce. Season the sauce with salt, pepper and nutmeg. Heat the cauliflower in the sauce
5
Quench the eggs, peel and halve them. Drain the potatoes. Arrange cauliflower ragout and eggs. Serve with potatoes