Cream potatoes with vegetables and waxy egg

Name: Cream potatoes with vegetables and waxy egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 250 g Cutting beans; 250 g Carrots; 1/2 TEASPOON dried thyme; 3/4 l Vegetable broth (instant); 100 g Whipped cream; 6 Eggs (size M); 30 g Flour; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Thyme

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
250 g Cutting beans
250 g Carrots
1/2 TEASPOON dried thyme
3/4 l Vegetable broth (instant)
100 g Whipped cream
6 Eggs (size M)
30 g Flour
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Thyme

Directions

1
Peel, wash and slice the potatoes. Clean, wash and slice the beans. Peel, wash and dice carrots. Add potatoes, beans, carrots and thyme to the boiling broth and cook for 12 minutes.
2
Add cream and bring to the boil. Put eggs in boiling water and boil for 8 minutes. Knead flour and fat. Stir flour dumpling into the stock and bring to the boil. Season cream potatoes with salt, pepper and nutmeg.
3
Peel and halve the eggs. Serve cream potatoes and eggs together. Garnish with thyme.