Mother's best mustard party

Ingredients

Directions

1. 1

   Clean, peel, wash and roughly slice the carrots. Peel, wash and halve potatoes. Boil up carrots and potatoes in salted water and simmer for about 20 minutes.

2. 2

   Melt 2 tablespoons of butter in a saucepan. Sprinkle with flour and sweat while stirring constantly until the flour butter turns golden yellow. Gradually deglaze with 1⁄2 l milk and simmer for about 5 minutes while stirring.

3. 3

   Stir in the mustard. Season to taste with salt and pepper. Keep warm on the stove.

4. 4

   Wash the arugula and shake dry. Cut one half roughly, the other half finely. Boil eggs in boiling water for about 8 minutes until hard. Drain the eggs, rinse with cold water and peel off the shell.

5. 5

   Drain the potatoes and carrots. Coarsely mash the potato and carrot mixture with a potato masher. Stir in 100 ml milk and 3 tbsp butter. Season to taste with salt and nutmeg. Stir the rocket into the sauce.

6. 6

   Arrange puree, mustard sauce and 2 egg halves each sprinkled with pepper.