Cauliflower ragout with egg

Name: Cauliflower ragout with egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 750 g); 300 g Carrots; 7-10 Tbsp Salt; 4 Eggs; 200 ml Milk; 1 package Fine light sauce "Dutch style"; 2 (approx. 180 g) Vienna sausage; 1/2 bunch Chives; 75 g grated medieval Gouda cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 750 g)
300 g Carrots
7-10 Tbsp Salt
4 Eggs
200 ml Milk
1 package Fine light sauce "Dutch style"
2 (approx. 180 g) Vienna sausage
1/2 bunch Chives
75 g grated medieval Gouda cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean and wash the cauliflower and carrots. Divide cauliflower into small florets, cut carrots diagonally into thin slices. Put cauliflower in 600 ml of boiling, slightly salted water and cook for about 10 minutes.
2
Add the carrots after 5 minutes and bring to the boil. In the meantime, put eggs in boiling water and boil for about 10 minutes. Rinse eggs under cold water and keep warm. Pour the vegetables onto a sieve, drain and collect the vegetable water.
3
Measure out 1/2 litre and place in a pot. Add cold milk, stir in sauce powder and bring to the boil. In the meantime cut the sausages diagonally into thick slices. Wash chives, dab dry and cut into fine rolls.
4
Stir the cheese into the hot sauce and melt in it. Season the sauce with salt, pepper and nutmeg. Add the vegetables and sausages to the sauce and warm them up. Peel and halve the eggs. Put the cauliflower ragout in a tureen and arrange the eggs on top.
5
Serve sprinkled with chives. Mashed potatoes taste good with it.