Mustard and egg ragout with peas and carrots

Name: Mustard and egg ragout with peas and carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg baby potatoes; 7-10 Tbsp Salt; 3 Carrots (about 100 g each); 150 g frozen peas; 8 Eggs (size M); 50 g Butter or margarine; 50 g Flour; 1/2 l Vegetable broth (instant); 1/2 l Milk; 4 TABLESPOONS Mustard; 7-10 Tbsp Sugar; 7-10 Tbsp Chervil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg baby potatoes
7-10 Tbsp Salt
3 Carrots (about 100 g each)
150 g frozen peas
8 Eggs (size M)
50 g Butter or margarine
50 g Flour
1/2 l Vegetable broth (instant)
1/2 l Milk
4 TABLESPOONS Mustard
7-10 Tbsp Sugar
7-10 Tbsp Chervil

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Peel, wash and slice carrots. Cook peas and carrots in boiling salted water for about 5 minutes.
2
In the meantime, boil the eggs in boiling water for about 8 minutes. Melt fat in a pot, stir in flour and sweat it. Deglaze with broth while stirring, stir in milk and mustard, let simmer for about 5 minutes.
3
Drain the eggs and quench. Season mustard sauce with salt, pepper and sugar. Add vegetables to the sauce. Drain potatoes. Peel and quarter eggs. Arrange eggs with pea-carrot-mustard sauce and potatoes.
4
Garnish with chervil.