Egg and cauliflower ragout

Name: Egg and cauliflower ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Carrots; 1 (approx. 1 kg) Head Cauliflower; 7-10 Tbsp Salt; 300 ml low-fat milk (1,5 %); 600 g baby potatoes; 30 g Butter or margarine; 40 g Flour; 4 Eggs (size M); 3-4 Stem(s) Parsley; 125 g Spring onions; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1-2 TEASPOONS twigs lemon thyme

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Carrots
1 (approx. 1 kg) Head Cauliflower
7-10 Tbsp Salt
300 ml low-fat milk (1,5 %)
600 g baby potatoes
30 g Butter or margarine
40 g Flour
4 Eggs (size M)
3-4 Stem(s) Parsley
125 g Spring onions
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1-2 TEASPOONS twigs lemon thyme

Directions

1
Clean, wash and dice the carrots. Clean, wash and cut the cauliflower into florets. Put cauliflower in about 3/4 litre of boiling salted water, add 50 ml of milk and cook for 10-12 minutes.
2
After 5 minutes add carrots and cook. Meanwhile wash and peel the potatoes, cover and cook in little boiling salted water for about 20 minutes. Put cauliflower and carrots on a sieve, drain and collect the cauliflower water.
3
Measure out 1/2 litre. Heat the fat in a pot and sauté the flour in it. Add cauliflower water and 250 ml milk while stirring. Bring sauce to the boil, simmer for about 5 minutes, stirring from time to time.
4
Pierce the eggs, place them in plenty of boiling water and boil them for 7-8 minutes until soft. Wash parsley, dab dry and chop except for something to garnish. Clean, wash and thinly slice spring onions.
5
Season the sauce with salt, pepper, nutmeg and granulated stock. Add spring onions, cauliflower, carrots and drained potatoes to the hot sauce and heat up again briefly. Rinse eggs under cold water, peel and halve.
6
Arrange the ragout in deep plates, place the wax-soft eggs on top and serve sprinkled with parsley and garnished.