Light vegetable ragout

Name: Light vegetable ragout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 egg (size M); 125 g Potatoes; 150 g Cauliflower florets; 100 g Carrots; 1/4 l Vegetable broth (instant); 1 tablespoon (6 g) sauce thickener; 15 g grated, medieval Gouda cheese; 2 TABLESPOONS ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 7-10 Tbsp grated nutmeg; 2 stem(s) Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 egg (size M)
125 g Potatoes
150 g Cauliflower florets
100 g Carrots
1/4 l Vegetable broth (instant)
1 tablespoon (6 g) sauce thickener
15 g grated, medieval Gouda cheese
2 TABLESPOONS ripened cream
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
7-10 Tbsp grated nutmeg
2 stem(s) Parsley

Directions

1
Hard boil the egg in boiling water for about 10 minutes, rinse with cold water and peel. Peel, wash and chop the potatoes. Wash cauliflower and divide into small florets. Clean, peel and slice the carrot.
2
Bring the stock to the boil and cook the potatoes and vegetables covered in it for 12-15 minutes. Drain the vegetables and collect the broth. Bring 1/8 litre of stock to the boil and add sauce thickener while stirring. Bring to the boil again briefly.
3
Stir cheese and sour cream into the sauce and season with salt, pepper and nutmeg. Add the vegetables to the sauce and warm them up briefly. Wash parsley, dab dry and chop, except for something to garnish.
4
Chop the egg as well. Put the vegetable ragout on a plate and sprinkle with egg and parsley. Serve garnished with parsley.