Chicory ragout with egg, carrots, mushrooms and leek

Name: Chicory ragout with egg, carrots, mushrooms and leek
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Eggs; 1 collar (approx. 600 g) Carrots; 1 Stalk leek (leek); 100 g Mushrooms; 2 TABLESPOONS Oil; 40 g Butter or margarine; 50 g Flour; 1 glass (500 ml) Vegetable stock; 200 g Whipped cream; 7-10 Tbsp juice of 1/2 lemon; 3 pistons Chicory; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp pinch of sugar; 7-10 Tbsp Lemon balm

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Eggs
1 collar (approx. 600 g) Carrots
1 Stalk leek (leek)
100 g Mushrooms
2 TABLESPOONS Oil
40 g Butter or margarine
50 g Flour
1 glass (500 ml) Vegetable stock
200 g Whipped cream
7-10 Tbsp juice of 1/2 lemon
3 pistons Chicory
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp pinch of sugar
7-10 Tbsp Lemon balm

Directions

1
Boil the eggs hard for about 10 minutes, quench, peel and cut into six. Wash, peel or clean carrots and leek and cut into slices. Wash, clean and halve the mushrooms. Heat oil in a pan. Brown the vegetables in it and put aside. Melt the fat in a saucepan, sauté the flour in it and add the vegetable stock and cream, stirring constantly. Let it boil well.
2
Add lemon juice. Wash the chicory, cut into strips and add to the sauce with the prepared vegetables. Season to taste with salt, pepper and sugar and leave to stand for about 10 minutes. Stir carefully at intervals. Add the ice eagles and warm them up as well. Serve garnished with lemon balm as desired
3
Plate: Gallo design