Cauliflower ragout with egg

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the cauliflower and divide it into florets. Peel and wash potatoes and carrots. Finely dice carrots

2. 2

   Cover the vegetables and cook them in 3/4 l boiling salted water for 12-15 minutes. Potatoes in salted water ca

3. 3

   Cook for 20 minutes

4. 4

   Wash the chives and parsley. Cut the chives into small rolls. Pluck the parsley and chop except for a little bit. Boil the eggs hard for about 10 minutes

5. 5

   Drain the vegetables. Collect 1/2 l vegetable stock. Bring to the boil, stir in sauce powder and simmer for about 1 minute. Add crème fraîche and herbs. Season to taste and heat the vegetables in it

6. 6

   Drain the eggs and potatoes. Rinse, peel and halve the eggs. Serve with the ragout and garnish with the rest of the parsley. Add the potatoes

7. 7

   Drink: cool beer or mineral water

Nutrition Facts

KCAL
340 kcal

CARBS
30 g

FATS
15 g

PROTEINS
20 g