Multicoloured egg ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and carrots. Cut potatoes into large pieces, carrots into slices. Clean and wash broccoli and cut into small florets. Cook potatoes and carrots in boiling salted water for 15 minutes. Add broccoli 5 minutes before the end of the cooking time. Cook the eggs in boiling water for 8 minutes, quench, peel and quarter them. Put 1/2 litre of cold water in a pot.

2. 2

   Stir in sauce powder with a whisk, bring to the boil while stirring and cook over a low heat for 1 minute. Stir from time to time. Wash the parsley and, except for a little to garnish, chop finely and stir into the sauce. Drain the vegetables. Add eggs and vegetables to the sauce and fold in carefully. Pour egg ragout into a bowl. Garnish with parsley and serve

3. 3

   Per person approx. 1550 kJ/ 370 kcal. E 22 g/F 20 g/ KH 25 g