Egg and vegetable ragout

Name: Egg and vegetable ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Kohlrabi; 500 g green asparagus; 1 (approx. 100 g) small carrot; 400 g Potatoes; 7-10 Tbsp Salt; 60 g Butter or margarine; 60 g Flour; 200 g Whipped cream; 1/2 bunch or potted chervil; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp white pepper; 1/2-1 TEASPOON granulated clear broth (instant); 8 Eggs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Kohlrabi
500 g green asparagus
1 (approx. 100 g) small carrot
400 g Potatoes
7-10 Tbsp Salt
60 g Butter or margarine
60 g Flour
200 g Whipped cream
1/2 bunch or potted chervil
1-2 TABLESPOONS Lemon juice
7-10 Tbsp white pepper
1/2-1 TEASPOON granulated clear broth (instant)
8 Eggs

Directions

1
Peel and wash kohlrabi, asparagus, carrot and potatoes. Cut kohlrabi into slices, asparagus into bite-sized pieces. Finely dice the carrot and cut the potatoes into slices. Cook the kohlrabi and asparagus in about 1 litre of lightly salted water for about 8 minutes.
2
Add the carrots halfway through cooking. Cook potatoes extra in little boiling salted water for about 5 minutes. Drain potatoes. Lift vegetables out of the water with a skimmer. Add asparagus skins and sections to the vegetable water and simmer for about 5 minutes.
3
Pour onto a sieve and collect the vegetable water. Measure out 800 ml. Heat the fat in a saucepan and sauté the flour in it. Add stock and cream while stirring, bring to the boil and simmer for about 5 minutes. Chervil, except for something to sprinkle, chop roughly.
4
Add to the sauce and season to taste with lemon juice, salt, pepper and possibly some granulated stock. Add the vegetables and potatoes to the hot sauce and warm them up. Boil eggs in boiling water for about 10 minutes until hard.
5
Quench cold, peel and halve. Arrange the ragout in a bowl, add the egg halves. Serve sprinkled with remaining chervil.