Egg ragout with cauliflower and carrots in curry sauce

Name: Egg ragout with cauliflower and carrots in curry sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 350 g Carrots; 400 g Cauliflower; 750 g mainly waxy potatoes; 7-10 Tbsp Salt; 1 (approx. 100 g) Onion; 2 Garlic cloves; 8 Eggs (size M); 40 g Butter or margarine; 30 g Flour; 1-2 TEASPOONS Curry; 600 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 collar Chives

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

350 g Carrots
400 g Cauliflower
750 g mainly waxy potatoes
7-10 Tbsp Salt
1 (approx. 100 g) Onion
2 Garlic cloves
8 Eggs (size M)
40 g Butter or margarine
30 g Flour
1-2 TEASPOONS Curry
600 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Pepper
1 pinch Sugar
1 collar Chives

Directions

1
Peel, wash and dice the carrots. Cut the cauliflower florets from the stems and wash them. Cook cauliflower in boiling salted water for about 10 minutes, after 5 minutes add carrots.
2
Peel, wash and slice the potatoes. Cook potatoes in boiling salted water for about 15 minutes. Peel onion and garlic and chop finely. Drain cauliflower and carrots and let them drain.
3
Boil eggs in boiling water for about 9 minutes. Heat the fat in a pot (do not let it get brown), add onion and garlic and fry. Dust with flour and curry, sweat briefly.
4
Deglaze bit by bit with stock and cream. Bring to the boil while stirring, add cauliflower and carrots and season to taste with salt, pepper and sugar. Warm up the vegetables. Drain eggs, rinse with cold water and peel.
5
Halve the eggs and fold into the sauce. Wash the chives, dab dry and cut into small rolls. Drain the potatoes. Arrange ragout and potatoes sprinkled with chives.