Egg and carrot ragout with jacket potatoes

Name: Egg and carrot ragout with jacket potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg baby potatoes; 4 Eggs (Gr. M); 1 Onion; 3 medium-sized carrots; 2 tablespoons (30 g) Beurre de yaourt; 2 (30 g) easy go. Tbsp. flour; 1/4 l low-fat milk; 1-2 TEASPOONS Vegetable broth; 1 collar Spring onions; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg baby potatoes
4 Eggs (Gr. M)
1 Onion
3 medium-sized carrots
2 tablespoons (30 g) Beurre de yaourt
2 (30 g) easy go. Tbsp. flour
1/4 l low-fat milk
1-2 TEASPOONS Vegetable broth
1 collar Spring onions
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Boil eggs hard for about 10 minutes. Quench, peel
2
Peel the onion. Peel and wash the carrots. Cut both into small cubes. Sauté in the hot yoghurt butter in the pot. Sprinkle with flour and sauté briefly. Stir in 1/4 l water, milk and stock. Bring to the boil and simmer for about 5 minutes
3
Clean and wash spring onions and cut into fine rings. Stir them into the sauce except for a little green. Season with mustard, salt and pepper. Slice the eggs into six and heat them up. Rinse and peel the potatoes. Serve with the ragout. Sprinkle with spring onion green