Egg-curry ragout with rice biscuits

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put rice in boiling salted water and cook without lid for 15-17 minutes. Then drain well in a sieve. Peel, wash and cut the kohlrabi into sticks. Clean and wash the mangetouts.

2. 2

   Boil 500 ml water, 1 pinch of salt and 1 pinch of sugar, add kohlrabi and cook covered for about 12 minutes. Add the sugar snap peas 2 minutes before the end of the cooking time. Pour the vegetables into a sieve and collect the vegetable water.

3. 3

   Rinse the sprouts with cold water and let them drip off. Mix rice and 1 egg well. Season with salt, pepper and nutmeg. Fill up vegetable water with water to 400 ml. Stir in stock. Heat the oil in a large pan and fry 2 portions of 6 rice biscuits on each side at medium heat for about 3 minutes.

4. 4

   Remove and keep warm. In the meantime, pierce 6 eggs, put them into boiling water and cook for 8-9 minutes. Then drain, quench, peel and cut into slices. In the meantime heat the fat in a pot, dust with curry and flour and sweat it on.

5. 5

   While stirring, gradually deglaze with the vegetable water and milk. Bring to the boil, season to taste with salt, pepper and sugar. Mix in the vegetables, heat briefly. Carefully fold in eggs. Wash parsley, shake dry, put some leaves aside for garnishing.

6. 6

   Cut the remaining parsley into fine strips. Sprinkle rice biscuits and ragout with sprouts and parsley and garnish with parsley leaf.

Nutrition Facts

KCAL
450 kcal

CARBS
44 g

FATS
20 g

PROTEINS
22 g