Cauliflower ragout with ham

Name: Cauliflower ragout with ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Cauliflower (about 1,5 kg); 7-10 Tbsp salt, white pepper; 200 g mangetout or frozen peas; 4-6 Eggs; 200 g cooked ham; 30 g butter/margarine; 2 (30 g) go. Tbsp. flour; 100 g Whipped cream; 2 TABLESPOONS medium hot mustard; 1 potty Chervil or parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Cauliflower (about 1,5 kg)
7-10 Tbsp salt, white pepper
200 g mangetout or frozen peas
4-6 Eggs
200 g cooked ham
30 g butter/margarine
2 (30 g) go. Tbsp. flour
100 g Whipped cream
2 TABLESPOONS medium hot mustard
1 potty Chervil or parsley

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cook in 3/4 l boiling salted water for 10-15 minutes. Clean and wash the mangetouts. Add about 5 minutes before the end of the cooking time and cook with them
2
In the meantime, boil eggs for about 10 minutes until hard. Cut ham into small cubes
3
Drain the vegetables, collect the vegetable water. Heat the fat. Sweat flour in it. Add vegetable water and cream while stirring, bring to the boil and simmer for about 5 minutes. Season sauce with mustard, salt and pepper
4
Quench, peel and cut the eggs into six. Heat vegetables, ham and eggs in the sauce. Wash the chervil, remove the leaves (chop parsley). Sprinkle ragout with it. Boiled potatoes taste good with it
5
Instead of cooked ham you can also use Kasseler cold cuts or raw ham