Mustard eggs with carrot and mashed potatoes

Name: Mustard eggs with carrot and mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 500 g Potatoes; 750 ml Vegetable broth (instant); 25 g Butter or margarine; 25 g Flour; 250 ml low-fat milk; 2-3 TABLESPOONS medium hot mustard; 1-1 1/2 TSP. Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Rocket; 4 Eggs (size M); 7-10 Tbsp grated nutmeg

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
500 g Potatoes
750 ml Vegetable broth (instant)
25 g Butter or margarine
25 g Flour
250 ml low-fat milk
2-3 TABLESPOONS medium hot mustard
1-1 1/2 TSP. Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Rocket
4 Eggs (size M)
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and slice the carrots. Peel, wash and halve the potatoes. Bring carrots and potatoes to the boil in 500 ml stock and simmer at medium heat for about 20 minutes.
2
Meanwhile melt fat in a pot, dust with flour, sweat, gradually add 250 ml broth and milk and bring to the boil while stirring. Stir in mustard. Season to taste with sugar, salt and pepper.
3
Keep warm. Wash the rocket, shake dry and, except for a few leaves for garnishing, finely chop the rocket. Cook the eggs in boiling water for about 8 minutes, drain, quench and remove the shell. Drain potatoes and carrots, collect the stock and measure 200 ml.
4
Coarsely mash the potato and carrot mixture with a potato masher and pour on the measured stock. Season to taste with salt and nutmeg. Add finely chopped rocket to the sauce. Sprinkle pepper over carrot-potato puree, sauce and one halved egg each and arrange rocket on plates.