Egg ragout with black salsify

Name: Egg ragout with black salsify
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 TABLESPOONS White wine vinegar; 500 g Black salsifies; 7-10 Tbsp Salt; 6 Eggs; 20 g Butter or margarine; 30 g Flour; 3/8 l Vegetable broth (instant); 1/8 l Whipped cream; 1 TABLESPOON grainy mustard; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 potty Chervil; 1 TEASPOON Mustard seeds; 75 g diced, smoked smoked ham

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 TABLESPOONS White wine vinegar
500 g Black salsifies
7-10 Tbsp Salt
6 Eggs
20 g Butter or margarine
30 g Flour
3/8 l Vegetable broth (instant)
1/8 l Whipped cream
1 TABLESPOON grainy mustard
7-10 Tbsp Pepper
1 pinch Sugar
1 potty Chervil
1 TEASPOON Mustard seeds
75 g diced, smoked smoked ham

Directions

1
Mix 3 tablespoons of vinegar and 1/2 litre of water. Wash and peel the black salsifies, cut them into pieces and put them into the vinegar water. Cook in boiling salted water with remaining vinegar for about 30 minutes.
2
Boil the eggs in boiling water for about 9 minutes until hard, drain them, rinse with cold water, peel and halve them. Heat the fat in a pot, add flour, sweat it on and deglaze with broth and cream. Bring to the boil, stir in mustard and season to taste with salt, pepper and sugar.
3
Wash the chervil, dab dry and pluck the leaves from the stems. Roast the mustard seeds in a dry pan for about 2 minutes. Drain the black salsifies on a sieve. Dice the ham. Add eggs, black salsify and ham to the sauce and simmer again for another 5 minutes while stirring.
4
Serve egg ragout sprinkled with mustard seeds and chervil in a bowl. Boiled potatoes taste good with it.