Egg and potato ragout with sausages

Name: Egg and potato ragout with sausages
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Cauliflower (about 750 g); 2 (approx. 400 g) Rocks Leek; 500 g Potatoes; 7-10 Tbsp Salt; 4 Eggs (size M); 60 g Butter or margarine; 60 g Flour; 250 g Whipped cream; 2 (approx. 170 g) Vienna sausage; 2-3 TEASPOONS Vegetable broth (instant); 7-10 Tbsp white pepper; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Cauliflower (about 750 g)
2 (approx. 400 g) Rocks Leek
500 g Potatoes
7-10 Tbsp Salt
4 Eggs (size M)
60 g Butter or margarine
60 g Flour
250 g Whipped cream
2 (approx. 170 g) Vienna sausage
2-3 TEASPOONS Vegetable broth (instant)
7-10 Tbsp white pepper
7-10 Tbsp Parsley

Directions

1
Cut the cauliflower into florets, wash and drain. Clean, wash and slice the leek. Peel, wash and dice the potatoes. Bring 1 litre of salt water and salt to the boil. Add vegetables and potatoes and cook covered for 10-15 minutes. Boil eggs in boiling water for about 10 minutes until hard and quench cold. Drain the vegetables, collect the vegetable water and measure 3/4 liter.
2
Heat the fat in a pot, sweat the flour in it and add the vegetable water bit by bit while stirring. Add cream, bring to the boil and let the sauce simmer for about 5 minutes while stirring. Cut the sausages diagonally into slices. Peel and halve the eggs. Season sauce with stock, salt and pepper to taste. Add the vegetables, sausages and eggs to the hot sauce and warm up. Arrange in a bowl and serve garnished with parsley
3
Preparation approx. 50 minutes