Horseradish eggs with mashed potatoes

Name: Horseradish eggs with mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 small onion; 4 TABLESPOONS Butter; 2 TABLESPOONS Flour; 400 ml + 200 ml milk; 2 TABLESPOONS Horseradish (glass); 7-10 Tbsp Pepper; 2 TEASPOONS Lemon juice; 150 g frozen peas; 8 Eggs; 7-10 Tbsp Nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 small onion
4 TABLESPOONS Butter
2 TABLESPOONS Flour
400 ml + 200 ml milk
2 TABLESPOONS Horseradish (glass)
7-10 Tbsp Pepper
2 TEASPOONS Lemon juice
150 g frozen peas
8 Eggs
7-10 Tbsp Nutmeg

Directions

1
For the mashed potatoes, peel and wash the potatoes and cook in salted water for about 20 minutes.
2
For the horseradish sauce, peel and chop the onion. Heat 2 tablespoons of butter. Sauté onion in it. Add flour and sauté lightly. Stir in 400 ml milk, bring to the boil and simmer for about 2 minutes. Season sauce with horseradish, salt, pepper and lemon juice.
3
Add the frozen peas and simmer for about 2 minutes.
4
Boil the eggs for about 8 minutes until soft. Drain the potatoes. Add 200 ml milk and 2 tablespoons butter and mash everything finely. Season to taste with salt and nutmeg. Rinse, peel and halve the eggs. Serve with puree and horseradish sauce.